I decided to do my own spin on gravlox. I cured the salmon with cumin, lime zest, cilantro, chili powder, tequila, coriander and garlic along with the salt and sugar. It probably cured a little long, but the consistency was nice. I diced the salmon and mixed it with a fresh mango pico de gallo. I used the pomegranate caviar from my last post as a garnish for this amuse- bouche.