Salmon Tartare with Lettuce Leaves
8 ounces salmon, cut into ¼-inch to ½-inch pieces
½ cup English cucumber, tiny diced
1 teaspoon lime juice and zest
1 tablespoon fresh ginger, minced
1 tablespoon fresh chives, chopped
2 tablespoons shallots, minced
1 tablespoon sesame oil
1 teaspoon olive oil
1½ tablespoons soy sauce
Japanese garnishes to taste: furikake and shichiimi togarashi
Romaine hearts for serving
Mix together all ingredients. Serve chilled with romaine lettuce leaves.
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