Served on plantain chips, tequila-marinated gravlax is a flavor-packed hors d'oeuvre that evokes a Mexican beach vacation.
Place salmon in a large baking dish. Top with chiles, parsley, tarragon, coriander seeds, and orange zest.
Stir brown sugar, salt, tequila, and liqueur in a medium bowl. Spread evenly over fish with a spatula. Cover tightly with plastic wrap, pressing it directly onto fish.
Place another baking dish on top of fish, and weight with several heavy cans. Marinate in refrigerator 2 to 3 days.
Scrape marinade from fish. Trim any overly cured edges. (Salmon should be firm but not hard or dried.) Lay fish, skinned side down, on a cutting board, and cut at an angle into thin slices, starting at the tail end. Serve on plantain chips; garnish with radishes and chives.