Skip to main content Search
Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack
5.0 9 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 avocado bowl

4.7(40)

45 min

Caesar salad dressing

4.6(202)

10 min

John Dory with cauliflower couscous and corn purée (Mark Southon)

4.6(48)

35 min

Grilled eye fillet with Café de Paris butter

4.8(54)

45 min

Prawn salad with horseradish cream

4.0(3)

1 h

Gin-cured ocean trout salad

4.7(3)

30 h 20 min

Watermelon canapés with whipped feta and walnuts

4.8(37)

20 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

Scallops with pea purée

4.8(117)

25 min

Sunny gazpacho

4.3(14)

25 min

Gin and tonic sorbet with cucumber

4.4(13)

12 h