12 oz sushi-grade salmon
quarter of a hot house cucumber
1 oz minced fresh cilantro
1/2 fresh jalapeno
1 oz minced shallot
1 tablespoon finely minced ginger
1 oz sesame seed oil
1 oz fresh lime juice
salty crackers or potato chips
Cut salmon into cubes smaller than one-quarter inch on a side. Peel the cucumber, slice in half lengthwise, remove seeds with a spoon, use half of one half, cut into 1/8-inch cubes. Cut the ends off the jalapeno, slice it in half lengthwise, remove the seeds and finely dice one half. Mix all ingredients without stirring too vigorously, to avoid pureeing ingredients. Serve with crackers or chips.
Serves 6 as a starter.