Remove seeds from peppers and cut into small cubes. Peel ginger and chop finely.
Squeeze lemon. Cut avodaco in half, turn from the stone and free from the peel. Cut flesh into small cubes and mix on the spot with the juice of one lemon so that it does not turn brown.
Mix all prepared ingredients thoroughly and season with salt and pepper.
Cut salmon into narrow tranches with a sharp kitchen knife, place decoratively on plates. Arrange avocado-pepperoni mixture on top. Garnish with lettuce leaves, if desired. Serve immediately.
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