14 oz. skinless, boneless salmon, or pink or orange trout fillet
1 small firm-ripe avocado
1 small firm-ripe mango
Kosher salt and white pepper
1 tbsp. cilantro leaves, finely chopped
1⁄4 cup thinly sliced shallot
1 tbsp. minced ají limo or habanero
Crispy Quinoa, optional
1⁄2 cup Leche de Tigre
YIELD 4 servings people
At least 2 hours and up to 1 day before serving, rinse the fish. Pat dry. Cut into ½-inch cubes. Spread out in a single layer on a baking sheet. Chill, uncovered, for 2 hours or up to 1 day. (If longer than 2 hours, top with parchment paper.)
Up to 1 hour before serving, peel the avocado and mango and slice as thinly as possible. Cut into bite-size pieces and layer between 2 sheets of plastic wrap to prevent browning; refrigerate.
In a chilled bowl, add the fish and a pinch each of salt and white pepper. Let stand for 30 seconds, then add the cilantro, shallot, and ají limo or habernero, and stir for 10 seconds. Garnish with avocado and mango pieces to taste, and sprinkle with crispy quinoa, if using. Serve immediately, pouring the liquid over the fish at the table.