Adapted from Ivy Manning's recipe in Fine Cooking: Issue 26
In a medium bowl, combine the salmon, lime juice and zest, 1 Tbs. of the shallot, the cilantro, and 3/4 tsp. salt. Gently stir to combine. Cover and refrigerate for 30 minutes.
Meanwhile, in a medium bowl, combine the remaining 3 Tbs. shallot with the radishes, avocado, tomato, vinegar, jalapeño, and 1/2 tsp. salt. Cover and refrigerate for 20 minutes.
Pour off the lime juice from the salmon mixture. Spoon 1/4 cup of the avocado mixture into each of four glasses or coupes. Top with 1/4 cup of the salmon mixture. Repeat the layers, ending with the salmon. Sprinkle sesame seeds and chile powder (if using) over the top of each portion. Serve with tortilla chips.
Note: Manning uses mangoes instead of tomatoes in her recipe. Next time I find a ripe mango in Alaska, I’ll give her recipe a try!
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