Method

Step 1: Remove any blood line or excess skin from the salmon, cut into one inch cubes. Peel and remove the root and cut the onion width ways thinly, and de-seed the jalapeno, cut width ways thinly. Hand pick, chiffonier the coriander.

Step 2: Peel the avocado, cut one long strip (tenth) of the avocado, proceed to cut into 1/4 inch square slices. Place the roast pepper sauce into the middle of the plate.

Step 3: In a metal mixing bowl place the salmon, coriander, onion, jalapeno and avocado, evenly combine together with the lime vinaigrette. Season to taste.

Step 4: Place the mix neatly onto the sauce (centre). Thinly slice the palmito into thin circles, place carefully on top of the salmon mix and serve.

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Fernando Trocca's salmon ceviche