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

4.8 5 évaluations

Préparation 20min

Total 25min

25 pieces

Ingrédients

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