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Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack
5.0 10 ratings
Prep. 20min
Total 25min
25 pieces
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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

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