Recipe: Raw Marinated Salmon Tahitian Style

Cut the salmon into small cubes, place them in a dish with the juice of 4 green lemons, 1 tsp of coarse salt, coriander seeds and leaves and black pepper, and 30 drops of ZEST.
Let marinate in the refrigerator.
Meanwhile, peel all your vegetables, grate or cut them into small pieces (I used a fabulous little gadget, a manual mixer called swift chopper).
Place them in a dish, season with olive oil, coriander, salt pepper, a squeeze of lemon juice and 24 drops of zest.
Set aside.
Remove the fish from the fridge, drain and dry the fish, then add to the preparation 1/2 can of coconut milk, some of your crispy vegetables, 2 kumquats cut into small pieces, mix well, arrange on your plates, on a bed of salad cut into thin strips. Sprinkle with coriander and basil for decoration and place a kumquat cut in half for the finish.
For the vegetable glasses, arrange some nice salad leaves at the bottom of them, add the rest of your vegetables, correct the seasoning if necessary, and decorate with chopped herbs (basil and coriander) and 1 kumquat cut in half.
A delicious and fresh dish, ideal for summer seasons, where the aromas of citrus and coconut blend subtly with the fish.
A Tahitian recipe that is traditionally cooked with red tuna, but can be replaced with salmon, pollack, sea bream, etc. as long as you use very fresh fish.