1 º Place all the ingredients in a low heat and allow to rinse for at least 1 - 2 hours
"Leche de Tigre"
2 º Add in a glass, lime juice and fish stock in equal proportion
3 º Cut the salmon (without skin and without pimples) to the cubes.
4 º Place in a bowl the raw salmon, grated ginger, the rolled purple onion and the chili cut into the cubes.
Add the "Leche de Tigre".
6 Temper with a flower of salt and a strand of olive oil.
7 º Add the mango to the cubes and the fried corn.
8 º Serve with coriander leaves chopped coarsely.