Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack

4.8 12 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

Calories 209 kJ / 49.7 kcal

Fat 2.8 g

Fibre 0.5 g

Saturated Fat 0.6 g

Carbohydrates 2.8 g

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