Huon Salmon Ceviche Tostadas, Sweet Corn, Coconut and Jalapenos

Ingredients

• 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)

Method

1. 1

   Cut the Huon Salmon into 1cm pieces.

2. 2

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

3. 3

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