No-bake tequila and lime fish nacho bites

IMPRESS your guests with these flavoursome tequila and lime-infused salmon and nacho bites topped with a fiery coriander and jalapeno puree.

MAKES: 60 Ingredients

2 limes, rind finely grated, juiced

1⁄3 cup fresh coriander, chopped

2 tbsp sea salt

2 tbsp caster sugar 125ml (1⁄2 cup) tequila 2 (about 210g each) skinless salmon fillets 60 (about 240g) tortilla strips Micro coriander, to serve Lime wedges, to serve CORIANDER AND JALAPENO PUREE: 1 cup, firmly packed chopped fresh coriander leaves

1 fresh green jalapeno, deseeded, finely chopped 1 garlic clove, crushed

1⁄2 avocado, coarsely chopped 2 tsp fresh lime juice

Method

Combine the lime rind, juice, coriander, salt, sugar and tequila in a ceramic dish. Add the salmon and turn to coat. Spoon some of the salt mixture over the top of the salmon.

Cover with plastic wrap and place in the fridge, turning the fish halfway through, for 12 hours or until cured.

Remove salmon from liquid and pat dry with paper towel. Thinly slice the salmon crossways.

Meanwhile, for the jalapeno puree, process the coriander, jalapenos and garlic in a small food processor until finely chopped. Add the avocado and lime juice. Process until well combined. Season with salt.

Place a slice of salmon on each tortilla strip and top with a dollop of coriander and jalapeno puree.

Sprinkle with micro coriander and serve with lime wedges. Recipe by Matt Preston and Michelle Southan Photo by Brett Stevens