Recipe courtesy of Chef Armando Gonzales, Amerika, Oak Park, Illinois
3 oz. salmon
3 oz. tuna
½ oz. red onion, sliced
¼ oz. grilled pineapple
1 c. coconut milk
½ habanero pepper, diced
2 T. passion fruit
1 oz. lemon grass
1 t. ginger
2 T. lime juice
Cilantro and edible flowers, for garnish
Combine salmon, tuna, red onion, and grilled pineapple in a bowl. In a separate bowl, pour in coconut milk. Add diced habanero pepper, passionfruit, lemon grass, ginger, and lime juice. Stir to combine, then add salmon, tuna, red onion, and pineapple mixture. Garnish with edible flowers and cilantro. Enjoy with a side of chips or plantain chips for dipping.