Put the coriander, lime juice and onion in a blender and mash.

Cut the salmon into cubes and set aside.

Cut, with the help of a slicer, thin slices of sweet potato and fry.

Mix the salmon with the ceviche sauce and marinate for 5 minutes.

Cut the tomatoes in half, set aside.

Cut the avocado into cubes and pour a few drops of lime juice to prevent rust.

The salmon skins should be prepared 24/48 hours in advance.

Scrape the skins of any remaining meat and leave them to dry on a board for 24 hours in a warm but airy place.

After that time cut into pieces and fry in hot oil (180 degrees).

Dip some of the salmon cubes in a container with masago arare so that only one of the sides is covered.

This product is easily in Asian food stores, if you can’t find it, plain puffed rice can be used.

Put the sauce at the base plate and place the other the elements to taste.