Cut the salmon in sashimi like slices that are ⅛ ″ thick. Reserve scraps of salmon for the sauce, like small pieces that are not sliceable.
In a medium sized bowl, season salmon slices with olive oil and salt. Allow them to rest in the fridge for 20 to 30 minutes.
Blend lime juice, peanut paste, water, 1 teaspoon salt and the scraps of salmon you have available. If necessary, add one or two extra tablespoons of water. You should end up with a creamy, but not too runny sauce.
To plate the ceviche, serve the peanut sauce as a base in each dish. Arrange on top of the sauce the salmon slices with the olive oil, julienned red onion, cucumber slices, diced avocado and red chili slices. Drizzle chopped cilantro and sea salt to finish the dish.
Serve immediately with tostones/patacones or plantain chips.