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.