Lukewarm cocktail of shrimp salmon and mango

Chop the coriander very finely (keep 4 leaves for garnishing). Lime well clean and peel off grating. Lime squeezing. In bowl of mayonnaise 3/4 part of coriander 1 teaspoon lime zest and 2 teaspoons lime juice to stir sauce. Season with salt and pepper. Peel mango and cut flesh into slices of piping. Cut slices into pieces. Cut salmon into cubes of approx. 2 cm. Fry salmon and chiliolie in a bowl. Place in a refrigerator until used.

Grill pan until it is piping hot. Shrimp and salmon in a grill pan in 3 to 4 minutes nicely browned and just roasting until halfway. Fry salmon and mango lightly in a bowl. Add the remaining lime spice, coriander and 1 tablespoon of lime juice. Season with salt and pepper. Reduce the cocktail in four wide, high slices and coriander mayonnaise. Garnish with retained coriander.