Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack

5.0 9 évaluation

Préparation 20min

Total 25min

25 pieces

Ingrédients

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 (optionnel) to serve
2 - 3 drops

Niveau

facile

Infos nut. par 1 piece

Sodium 30.4 mg

Protides 3.2 g

Calories 209 kJ / 49.7 kcal

Lipides 2.8 g

Fibre 0.5 g

Graisses saturées 0.6 g

Glucides 2.8 g

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Également présenté dans

Spanish tapas 10 Recettes
Australie et Nouvelle-Zélande

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