Skip to main content Search
Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack
5.0 10 ratings
Prep. 20min
Total 25min
25 pieces
Sign up for free

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...

Marinated lobster tail with bread salad and avocado soup (Tetsuya Wakuda)

3.4(10)

30min

Salmon with ginger sauce and spiced cashews

4.7(493)

30min

Oysters Rockefeller

4.5(4)

25min

Anise-cured salmon

4.7(12)

14 h 10min

Asparagus and pipis (clams) risotto

4.1(7)

1 h 30min

Watermelon and Salmon Ceviche Stack

4.5(8)

30min

Citrus seafood salad

4.5(26)

1 h

Steamed scallops with cauliflower and truffle purée

4.6(9)

35min

Prawn salad with avocado dressing

4.6(8)

35min

Crispy-skinned snapper with macadamia cream and spring vegetables

4.3(27)

1 h

Chilli mussels with thyme and tomatoes

4.7(88)

40min

Mussels in white wine and cream sauce

4.6(64)

45min