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

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...

Show all

Crispy rice chicken salad with satay sauce

1 h

Sichuan pepper and chilli salt squid

30 min

Bun bo vien cha gio (meatballs and noodles with spring rolls)

1 h 10 min

Spiced garlic prawns and calamari

15 min

Chicken Waldorf salad

40 min

Pumpkin and pomegranate quinoa salad

1 h

Superfood salmon salad

1 h 5 min

Peanut and soba noodle slaw

20 min

Roasted fennel dip

35 min

Chipotle bean and corn salad

40 min

Rice salad

1 h

Grilled eggplant with lime and ginger dressing

30 min

Show all