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Starters & salads

Watermelon and salmon ceviche stack

★ 5.09 ratings

This dish is best served immediately, however you can cut out the watermelon rounds in advance and store in the refrigerator for 1-2 hours before making the salmon ceviche. We don't advise making the ceviche component in advance as the citric acid in the fruit will continue to "cook" the salmon the longer it sits.

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Details

Difficulty
Easy
Prep
20 min
Active
20 min
Cook
25 min
Total
25 min
Yield
25 pieces

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Category
Starters & salads
Time
Quick
Nutrition
Under 500 kcal
Difficulty
Easy

Ingredients

MetricUS
fresh jalapeño chilli
0.5
red onion
0.7 oz
fresh coriander
4 sprigs
ground cumin
2 pinches
ground smoked paprika
2 pinches
sea salt
2 pinches
ground black pepper
2 pinches
lime juice
0.7 oz
avocado oil
2 tsp
fresh skinless, boneless salmon fillet
8.8 oz
watermelon
1.8–2.2 lb
avocado
0.5

Nutritionper portion

Nutrition values

Recipe total uses the original yield. Choose Custom to change portions.

Protein
3.2 g
Energy
207.9 kJ
Calories
49.7 kcal
Fat
2.8 g
Fibre
0.5 g
Carbohydrates
2.8 g

From the original recipe

Categories
Starters and salads
Dish types
Salad
Meal types
Starter
Dietary
Low Carb, Nut Free, Dairy-Free, Gluten-Free
Health
Low Carb
Cuisines
Spanish
Occasions
Christmas, Father's Day, Mother's Day, New Year's Eve, Valentine's Day, Birthday, Party
Seasons
Autumn, Spring, Summer, Winter
Equipment
ceramic or glass bowl, refrigerator, round cookie cutter (3 cm), serving platter
Collections
Spanish tapas
Original tags
low carb, nut free, Spanish, autumn, Christmas, Father's Day, Mother's Day, New Years eve, spring, summer, Valentine's Day, winter, birthday, everyday, party, Quick (<30m), Easy

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