Salmon Poke Nachos

Ingredients:

• Lightly Salted Mexicano Corn Chips

• Fresh high quality Salmon cut into 1.5cm cubes

• 1 Tbsp soy sauce

• 1 tsp sesame oil

• 1 tsp rice wine vinegar

• Squeeze of lime juice (or lemon!)

Toppings:

• Sriracha Mayo

• Sprinkling of sesame seeds

• Spring onion

• Chilli

A cheeky twist on the Hawaiian classic. Here we are using Salmon rather than Tuna, however, if you prefer fresh Tuna you can absolutely use Tuna instead. Start with some high-grade Salmon and slice it into 1/2 inch pieces. Cover this with soy sauce, sesame oil, rice wine vinegar and lime juice. Let sit for 30 minutes.

Carefully lay out your Mexicano Corn Chips on a plate, and then top with the Salmon mixture. Here sprinkle on the chilli, spring onions, sesame seeds and a swirling of Siracha Mayo. Enjoy!