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PREPARATION

In a small bowl, mix the lime juice, garlic, and coriander. Season with salt and pepper and set aside.

To blanch the chilli peppers, fill a small pot with water and 1 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 in the ice water for 2 minutes, then drain.

In a small frying pan, heat the olive oil over medium heat and sauté the blanched chilli peppers until they begin to brown, about 5 minutes. Transfer to a food processor and pulse to form a smooth paste. Add to the lime juice mixture.

On a serving platter, alternate slices of avocado and salmon. Drizzle with the lime-chilli dressing. Allow 5 minutes for the flavours to blend, garnish with coriander leaves, and serve.

INGREDIENTS

  • 250ml lime juice
  • 1 teaspoon finely chopped garlic
  • 1 tablespoon coriander, rinsed and chopped
  • Salt and pepper
  • 2 yellow chilli peppers, seeded
  • 30ml olive oil
  • 1 avocado, pitted, peeled, and thinly sliced
  • 500g raw sushi-grade or smoked salmon fillet, thinly sliced
  • Coriander leaves for garnish
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