Salmon tataki

Dice the tomato (I used a large pink bush tomato) and also the avocados.

Add salt, pepper and a little EVOO, squeeze with your hands, half a lime and stir everything to let it rest.

Separate the salmon from the skin, make sure there are no bones, ideally ask the fishmonger to cut it in book form. Then we make cubes and add it with the tomato and avocado, add more EVOO and the other half of the lime. I let it rest in the fridge for 5 minutes.

It serves as a base if you want to use it with bread, rice or pasta as a fresh salad.