3/4 pound salmon, cut into 1/4-inch dice
2 tablespoons Dijon mustard
2 tablespoons pureed canned chipotles
1/4 cup capers, drained
1/4 cup scallions
3 tablespoons olive oil
3 tablespoons finely chopped cilantro
1/4 cup tequila
8 fried tarro chips (store bought in bag)
Cilantro leaves
Combine all ingredients except tequila and chips in a medium bowl. Divide tartare among martini glasses, drizzle with tequila and garnish with chips and cilantro leaves.
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