Watermelon and Salmon Ceviche Stack

Name: Watermelon and Salmon Ceviche Stack
Prep time: 20 min
Cook time: 25 min
Total time: 25 min
Yield: 25 pieces
Ingredients: ½ fresh jalapeño chilli; 4 sprigs fresh coriander; 20 g red onion; 2 pinches ground cumin; 2 pinches smoked paprika; 2 pinches fine sea salt; 2 pinches ground black pepper; 2 tsp avocado oil; 20 g lime juice; 250 g salmon fillet, fresh, skinless; 800 - 1000 g watermelon; ½ avocado

5.0 (3 ratings)

Difficulty easy

Preparation time 20 min

Total time 25 min

Serving size 25 pieces

Ingredients

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

Nutrition: per 1 piece
Calories: 209 kJ / 49 kcal
Protein: 3.2 g
Carbohydrates: 2.8 g
Fat: 2.8 g
Fibre: 0.5 g