Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack

5.0 10 ratings

Prep. 20min

Total 25min

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

Fiber 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®.

Sign up for free More information

Also featured in

Spanish tapas 10 Recipes
Australia and New Zealand

You might also like...

Baked artichoke dip

35min

Beetroot and tequila cured salmon

24h 20min

Pear and blue cheese salad with hazelnuts (Thermomix® Cutter, using modes)

Ninguna calificación

Caipirinha

5min

Pear and burghul salad

40min

Duck and cherry salad

45min

Shichimi togarashi oysters

1h 10min

Fattoush with grilled haloumi

5h

Fresh fennel salad

10min

Lemon caper butter

10min

Tomato and olive tapenade mini bruschette

20min

Bianca Mazur's watermelon and orange margarita

6h 10min