1/2 pound skinless, boneless Alaska salmon fillets, diced* (see note)
1/2 cup diced avocado (from 1 small avocado)
1/2 cup diced mango (from 1 small mango)
1 tablespoon freshly squeezed lime juice
2 tablespoons finely chopped cilantro
1 tablespoon olive oil
2 teaspoons finely chopped fresno pepper (optional)
1 teaspoon lime zest
1/2 teaspoon salt
1. Place everything but the tortilla chips together in a large bowl and mix to combine.
2. Serve right away or cover and refrigerate for up to 3 hours.
3. To serve, either spoon the salmon tartare into a bowl and serve with tortilla chips on the side or arrange tortilla chips on a platter and place a small spoonful of tartare on each individual chip. For an elegant presentation, layer ingredients in a ring mold, refrigerate and unmold when it's time for guests to arrive.
*Note: For raw preparations, including tartare, the Alaska Seafood Marketing Institute recommends using properly frozen salmon. Per the FDA, Alaska salmon are frozen at -4F and all commercial Alaska seafood processors follow these guidelines. Please make sure salmon has been frozen for at least three days before serving raw.