- 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)
Cut the Huon Salmon into 1cm pieces.
Combine all ingredients in a bowl and season.
Leave for about 20 minutes in the fridge.
To serve place a little salmon mixture on corn chips and top with the chopped mint leaves.