Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack

5.0 10 ratings

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...

Steak tartare

10min

Chilli lime sauce

5min

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

30min

Avocado with egg and salmon tartare

50min

Gin-cured ocean trout salad

30 h 20min

Spicy Tomatillo Oyster Shooters

15min

Anise-cured salmon

14 h 10min

Smoky tuna tartare (Sergio Perera)

30min

Mixed tomato and labne salad

24 h 20min

Asian crab cakes with wasabi mayonnaise

1 h 30min

Oysters with lime granita

5min

Beetroot and tequila cured salmon

24 h 20min