Marinated Salmon

1. Place salmon fillet in 6cm deep rectangle dish and cover with vinegar.
2. Cut lemon in half and squeeze juice over the salmon.
3. Finally cover with crushed ice and let it sit for at least 24 hours.
4. Remove from the marinade, rinse under cold running tap and dry with paper towel.
5. Slice very thinly with a sharp knife keeping the shape of the fillet.
6. Add Spanish onion, chopped chili, Tabasco and salt and pepper to Kara coconut cream and mix well with a whisk.
7. Place the salmon in a serving dish and pour the coconut dressing covering the whole fillet.
8. Drizzle sweet chili sauce over sporadically.
9. Garnish and serve.