Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack

5.0 10 rating

Prep. 20min

Total 25min

25 pieces

Ingredients

fresh jalapeño chilli deseeded and cut into halves
½
red onion
20 g
fresh coriander leaves only
4 sprigs
ground cumin
2 pinches
ground smoked paprika
2 pinches
sea salt to taste
2 pinches
ground black pepper to taste
2 pinches
lime juice (approx. 1 lime)
20 g
avocado oil
2 tsp
fresh skinless, boneless salmon fillet cut into pieces (1 cm)
250 g
watermelon (approx. ¼ watermelon)
800 - 1000 g
avocado flesh only, cut into cubes (1 cm)
½
Tabasco® sauce (optional) to serve
2 - 3 drops

Difficulty

easy

Nutrition per 1 piece

Sodium 30.4 mg

Protein 3.2 g

Calories 209 kJ / 49.7 kcal

Fat 2.8 g

Fibre 0.5 g

Saturated Fat 0.6 g

Carbohydrates 2.8 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Spanish tapas 10 Recipes
Australia and New Zealand

You might also like...

Turkey roll with cranberry and cherry sauce

2 h 30min

Turkey breast roulade with apricot and hazelnut stuffing

50min

Tomatoes with wasabi dressing

10min

Spinach salad with crunchy quinoa and green goddess dressing

2 h 50min

Parmesan baskets with goat's cheese mousse

1 h 15min

Warm capsicum and tomato salad with olives

50min

Asparagus and broad bean salad

25min

Beetroot, pear and blue cheese salad

1 h 10min

Smoky tuna tartare (Sergio Perera)

30min

Scallops with pea purée

25min

Watermelon gazpacho with jalapeño oil

1 h 20min

Champagne poached chicken terrine

1 h 30min