In a nonreactive (glass or plastic) bowl, combine sugar, salt, pepper, coriander, garlic, lime juice and zest, and olive oil. Whisk until sigar has dissolved. Fold in salmon and cilantro.

Refrigerate at least four hours or overnight. Add avocado immediately before serving.

To serve as shown above, scoop into a small circle of tortilla shaped as a cone. Heshy shows us how it’s done.