Salmon Ceviche

Sauce

• ⅓ cup light coconut milk
• 2 tsp sesame oil
• 2 lemons (zest of 1 and juice of both)
• ½ tsp fish sauce
• 1 tbsp tamari (or soy sauce)

Ceviche

• 8 oz sushi grade salmon (small chop)
• ¼ cup red onion (thinly sliced)
• 2-3 persian cucumbers (small chop)
• 2 ataulfo mangos (small cube)
• 1-2 serranos (thinly sliced, deseed if you want no heat)
• 3 scallions (green part only, chopped)
• cilantro (chopped, to taste)
• 1 tbsp black sesame seeds
• 1 tbsp toasted sesame seeds
• salt & pepper (to taste)

Rice Paper Blossoms

• 6-8 rice paper wrappers
• avocado oil (for frying)

1. 1

   In a small bowl, mix the coconut milk, sesame oil, lemon zest, lemon juice, fish sauce and tamari.

2. 2

   To a large bowl, mix the salmon, red onion, cucumber, mango, serranos, scallions, cilantro and both sesame seeds.

3. 3

   Add the sauce on top and five everything a good mix. Taste and add salt and pepper if you'd like. Let marinate for 20 minutes.

4. 4

   While your Salmon Ceviche marinates, preheat a pan with oil until the bottom of your wooden spoon bubbles. Add the rice paper to the oil until puffy and remove. Wipe off excess oil.

5. 5

   Serve the crispy rice paper blossoms along side your Salmon Ceviche and enjoy!