Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack

4.8 11 ratings

Prep. 20 min

Total 25 min

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

Energy 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...

Beurre blanc

15 min

Strawberry salad with caramelised sherry vinaigrette

25 min

Crab and ginger tart with chilli dressing

1 h 30 min

Five-spice duck with mushrooms, Asian vegetables and rice

1 h 5 min

Prawn salad with horseradish cream

1 h

Duck and cherry salad

45 min

Scallops with pea purée

25 min

Beetroot and tequila cured salmon

24 h 20 min

Sicilian prawn salad

40 min

Champagne poached chicken terrine

1 h 30 min

Tomato and olive tapenade mini bruschette

20 min

Tuna Tartare

40 min