Watermelon and salmon ceviche stack

Watermelon and salmon ceviche stack

5.0 8 avaliações

Preparação 20min

Total 25min

25 pieces

Ingredientes

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 boneless, skinless 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 (opcional) to serve
2 - 3 drops

Nutrição por 1 piece

Energia 49.7 kcal / 209 kJ

Proteína 3.2 g

Gordura 2.8 g

Hidratos de carbono 2.8 g

Fibra 0.5 g

Gordura saturada 0.6 g

Sódio 30.4 mg

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Também apresentado em

Spanish tapas 10 Receitas
Austrália e Nova Zelândia

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