Skip to main content Search
Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack
4.8 11 ratings
Prep. 20 min
Total 25 min
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...

Golden latte

4.9(61)

10 min

Coconut sage spritz (gut health)

4.0(3)

10 min

Keto jalapeño turkey burgers with mushroom buns

4.5(31)

1 h 10 min

Mango salmon bowl

4.7(69)

40 min

Salmon with fennel and apple salad

4.9(34)

1 h 20 min

Coconut rum sauce

3.7(3)

15 min

Tuna poke bowl

4.6(37)

1 h

Spiced coriander prawns

4.6(21)

25 min

Eat your veggie gardens

4.6(10)

15 min

Grilled cabbage with blue cheese dressing and bacon

4.4(17)

20 min

Miso dressing

4.4(42)

5 min

Steamed cabbage rolls with spicy sauce

4.5(81)

45 min