200 g fresh salmon
half mango
half avocado
Red radish
Carandini Bianca Sweet White Vinegar
extra virgin olive oil
4 Tortillia
1 lime
salt
200 g fresh salmon
half mango
half avocado
Red radish
Carandini Bianca Sweet White Vinegar
extra virgin olive oil
4 Tortillia
1 lime
salt
Cut the mango and avocado into cubes. Cut the red radicchio into strips.
Cut the salmon into tartare and put it in a bowl with the mix of mango and avocado cubes, add the radicchio.
Season everything with oil, Carandini Bianca Sweet White Vinegar and salt. Mix everything well. Add a few drops of lime and marinate for 20 minutes.
Lightly heat the tortillas and fold them in half. Fill them with the salmon mix and serve immediately.