Ingredients

• 1 8-ounce boneless salmon fillet, skinless
• 1/4 cup finely diced, seeded cucumber
• 1 tablespoon fresh lime juice
• 1 1/2 teaspoons minced fresh chives
• 1 1/2 teaspoons minced fresh cilantro
• 1 1/2 teaspoons grapeseed or vegetable oil
• 1 1/ teaspoons minced, seeded jalapeño
• 1 1/2 teaspoons minced shallot
• 3/4 teaspoon minced peeled fresh ginger
• 1/4 teaspoon (scant) lime zest
• 1/2 teaspoon Asian sesame oil
• Kosher salt and freshly ground black pepper
• Thick-cut potato or tortilla chips

Instructions

1. Place salmon on a plate; freeze until well chilled, about 20 minutes.
2. Thinly slice salmon lengthwise into 1/8"-wide sheets. Cut each sheet into 1/8"-long strips. Cut strips crosswise into 1/8" cubes. Place salmon in a medium bowl. Add cucumber and the next 9 ingredients and toss to combine. Season tartare to taste with salt and pepper. Transfer tartare to a bowl and serve with chips.