Watermelon and Salmon Ceviche Stack

Name: Watermelon and Salmon Ceviche Stack
Prep time: 20 min
Cook time: 25 min
Total time: 25 min
Yield: 25 pieces
Ingredients: ½ fresh jalapeño chilli; 4 sprigs fresh coriander; 20 g red onion; 2 pinches ground cumin; 2 pinches smoked paprika; 2 pinches fine sea salt; 2 pinches ground black pepper; 2 tsp avocado oil; 20 g lime juice; 250 g salmon fillet, fresh, skinless; 800 - 1000 g watermelon; ½ avocado

5.0 ( 4 évaluations )

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Niveau facile

Temps de préparation 20min

Temps total 25min

Nombre de portions 25 pieces

Ingrédients

½ fresh jalapeño chilli deseeded and cut in halves
ou 2 tsp pickled jalapeño chillies drained
4 sprigs fresh coriander leaves only
20 g red onion
2 pinches ground cumin
2 pinches smoked paprika
2 pinches fine sea salt to taste
2 pinches ground black pepper to taste
2 tsp avocado oil
20 g lime juice (approx. 1 lime)
250 g salmon fillet, fresh, skinless boneless, cut in pieces (1 cm)
800 - 1000 g watermelon (approx. ¼ watermelon)
½ avocado flesh only, cubed (1 cm)
2 - 3 drops Tabasco® sauce to serve (optionnel)

Infos nut.: par 1 piece
Calories: 49 kcal / 209 kJ
Protides: 3.2 g
Lipides: 2.8 g
Glucides: 2.8 g
Fibre: 0.5 g