Preparation Time: 25 min
In a small bowl, mix the lime juice, garlic and coriander. Season with salt and pepper and set aside.
To blanch the chilies, fill a small pot with water and add a teaspoon of salt. Bring to a boil, add the peppers and boil for 5 minutes. Meanwhile, fill a medium bowl with ice water.
Remove the peppers from the pot and place them in the water with ice for 2 minutes, then drain.
In a small skillet, heat the olive oil over medium heat and sauté the blanched chilies until they begin to brown, about 5 minutes. Run the mixture through a food processor to form a smooth paste. Add to lemon juice mixture.
250 ml lime juice
1 teaspoon of garlic, finely chopped
1 tablespoon of coriander, rinsed and chopped
Salt and pepper
2 yellow chillies, seeded
30 ml of olive oil
1 avocado, chopped, peeled and thinly sliced
500 g raw smoked or sushi grade salmon fillet in thin slices
Coriander leaves to decorate