Skip to main content Search
Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack
5.0 10 rating
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...

Tuna poke bowl

4.6(34)

1 h

Tuna Tartare

4.6(31)

40 min

Asian crab cakes with wasabi mayonnaise

4.1(14)

1 h 30 min

Lychee sorbet with vodka

4.8(18)

8 h 15 min

Oysters with lime granita

4.6(11)

5 min

Beetroot gazpacho with horseradish créme

3.4(10)

1 h 40 min

Spicy Tomatillo Oyster Shooters

5.0(2)

15 min

Duck and cherry salad

4.0(2)

45 min

Beurre blanc

4.6(21)

15 min

Ruby kingfish with citrus yoghurt dressing

4.4(5)

2 h 30 min

Beetroot and tequila cured salmon

4.5(31)

24 h 20 min

Watermelon gazpacho with jalapeño oil

4.5(14)

1 h 20 min