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🍽️ Crispy Pumpkin with Fresh Salmon Ceviche in Chicory Leaves

210 kcal · 30 min · 4 servings

Ingredients

• 400 g Hokkaido pumpkin flesh
• 300 g salmon fillet (sushi quality)
• 2 limes
• 1 fully ripe papaya
• 2 spring onions
• 10 g cilantro (0.5 bunch)
• 2 chicory
• salt
• 1 pinch cayenne pepper
• coarse sea salt

Instructions

1. 1. Cut the pumpkin flesh into thin strips.
2. 2. Place the pumpkin strips on a baking rack.
3. 3. Preheat the oven to 200 degrees (convection 180 degrees; gas: level 3).
4. 4. Bake the pumpkin strips for 30 minutes.
5. 5. Keep the oven door slightly ajar during baking to let moisture escape.
6. 6. Rinse the salmon fillet under running water.
7. 7. Pat the salmon dry with a kitchen towel.
8. 8. Cut the salmon into small cubes.
9. 9. Squeeze the limes.
10. 10. Mix the salmon cubes with the lime juice.
11. 11. Let the salmon mixture marinate for 20 minutes.
12. 12. Peel the papaya.
13. 13. Halve the papaya.
14. 14. Remove the seeds from the papaya.
15. 15. Cut the papaya flesh into cubes.
16. 16. Trim and wash the spring onions.
17. 17. Slice the spring onions into thin rings.
18. 18. Wash the cilantro.
19. 19. Shake the cilantro dry.
20. 20. Pluck off the cilantro leaves.
21. 21. Chop the cilantro leaves finely.
22. 22. Trim and wash the chicory.
23. 23. Carefully separate the chicory leaves.
24. 24. Mix the marinated salmon with the papaya cubes.
25. 25. Add the onion rings to the salmon mixture.
26. 26. Add the chopped cilantro to the salmon mixture.
27. 27. Season the mixture with salt.
28. 28. Season the mixture with cayenne pepper.
29. 29. Fill the salmon mixture into the chicory leaves.
30. 30. Sprinkle the baked pumpkin strips with coarse sea salt.
31. 31. Serve the pumpkin alongside the filled chicory halves.

Nutrition per serving

• kcal: 210
• Protein: 17 g · Fett/Fat: 10 g · Carbs: 13 g