Huon Salmon Ceviche Tostadas, Sweet Corn, Coconut and Jalapenos

Preparation:: 20 Minutes
Cooking:: 20 Minutes
Serves:: 20-30

1

Cut the Huon Salmon into 1cm pieces.
2

Combine all ingredients in a bowl and season.
Leave for about 20 minutes in the fridge.
3

To serve place a little salmon mixture on corn chips and top with the chopped mint leaves.

400g Fresh Huon Salmon
200ml Coconut Cream
150ml Lime Juice
1 Cup Corn Kernels
2 tbsp Fish Sauce
1 tbsp Ginger - Finely Grated
1 Green Jalapeno - seeded and finely chopped
1 Handful of mint leaves - finely chopped
1 packet of corn chips (Tostadas)

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