Salmon-style ceviche with watermelon & quinoa

Total time 1 h 20 mins

40 mins preparation time

40 mins cooking time

11 hrs waiting time

In many vegan dishes, the key element is the right marinade. Marinating watermelon in Kikkoman Soy Sauce creates a sea-like flavour, bringing out the best in the roasted slices.

Ingredients

10 portion(s)

For ceviche à la salmon:

3 kg

watermelon, peeled and sliced (1 cm thick)

30 ml

rapeseed oil

60 ml

Kikkoman Naturally Brewed Soy Sauce

10 ml

apple cider vinegar

10 ml

miso paste

10 ml

sesame oil

15 g

nori seaweed sheets

2 g

ground pepper (to taste)

Additional:

1.3 kg

white quinoa

 ½ g

chilli flakes

30 ml

apple cider vinegar

500 g

fresh cucumbers, cut into thin strips

500 g

red cabbage, finely shredded

100 g

vegan mayonnaise

500 g

raw carrots, coarsely grated

30 g

black sesame seeds

500 g

kimchi

40 g

fresh coriander sprigs

180 g

lime, cut into wedges

Allergens:

1. Cereals containing gluten 5. Peanuts and peanut-based products 6. Soy and soy-based products 11. Sesame seeds and sesame-based products

Total weight per portion:

410

Weight per ingredient:

150 g quinoa
80 g watermelon
180 g side dishes

Preparation

Step 1

Coat both sides of the watermelon slices with oil and place on a baking tray lined with greaseproof paper. Bake in a preheated fan oven at 180 °C for 20 minutes.

Step 2

For the marinade, mix the Kikkoman Soy Sauce, 10 ml of cider vinegar, the miso paste, sesame oil, nori sheets and pepper. Soak the baked watermelon slices in the marinade and refrigerate for 10-12 hours.

Step 3

Cook the quinoa according to the packet instructions for about 25 minutes and add the chilli flakes. Mix with 15 ml of the cider vinegar.

Step 4

Take the watermelon out of the marinade and drain.

Step 5

Mix the cucumber with the remaining vinegar. Mix the red cabbage with the vegan mayonnaise.

Step 6

Mix the carrots with the black sesame seeds.

Step 7

Layer the quinoa, marinated watermelon pieces, some kimchi, cucumber salad, finely grated red cabbage and carrot in a bowl.

Step 8

Top with the coriander and serve with a wedge of lime.