Pawpaw and Salmon Tartare

SALMON TARTARE

200 g sashimi-grade salmon, cut into small dice

150 g Ripe yellow pawpaw, cut into small dice

½ Shallot, finely diced

1 Red chilli, finely sliced

1 Jalapeño, finely diced

½ Bunch coriander, roughly chopped along with some for garnish

1 tbsp (15ml) Extra virgin olive oil

Sea salt, to taste

CITRUS DRESSING

100 ml Fresh lime juice

30 ml Fresh lemon juice

1 tbsp Honey

Olive oil

Sea Salt and Cracked Black Pepper

TO SERVE

Corn chips

Lime wedges

Extra coriander

Extra sliced chilli or jalapeño, optional

Sea Salt, cracked pepper and also olive oil

Make the citrus dressing: In a bowl, whisk together the lime juice, lemon juice and honey until combined. Season with sea salt and black pepper

Add the diced salmon to the citrus dressing and gently toss to coat. Leave to marinate for 5 minutes only so the citrus lightly cures the outside while keeping the salmon fresh and tender.

Add the diced yellow pawpaw, shallot, red chilli, jalapeño and coriander. Gently fold everything together, taking care not to break up the salmon or pawpaw.

Drizzle through the extra virgin olive oil and taste for seasoning. Add a little more sea salt or fresh lime juice if needed.

Spoon the tartare into a chilled serving bowl or plate. Finish with coriander, sliced chilli and a pinch sea salt.

Serve plenty of crisp corn chips on the side for scooping straight into the salmon and papaya tartare. Lime wedges on the side give guests the option of an extra fresh citrus hit.

Recipe credit: Anna Polyviou for Papaya Australia

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Pawpaw and Salmon Tartare