Low calorieHigh protein
Crispy Seaweed Cups with Tuna, Apple and Kiwi Ceviche
Seaweed cups and crispy rice sheet from the microwave, filled with tuna ceviche with apple, kiwi and chili. A crisp and fresh bite that disappears from the plate.
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Nutrition values per serving
Calories
37 cal
Protein
4.7 g
Carbs
3.9 g
Fat
0.3 g
Fiber
0.6 g
Difficulty
Easy
Prep time
20 min
Cook time
1 min
Servings
12 servings
Ingredients
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Scale
For the crispy cups
3 Rice paper sheets
3 Nori seaweed sheets
For the tuna ceviche
200 g Fresh sushi quality tuna
100 g Pink Lady apple
50 g Kiwi
1/4 Hot red chili
2 tablespoon soy sauce
1/2 teaspoon black sesame
10 g Squeezed lemon juice
Method
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Wash a sheet of rice paper in water and place it on a sheet of nori seaweed.
Cut each double layer into 4 parts and put in the microwave for a minute, until the cups are completely crispy.
Cut the tuna, apple, kiwi and chili into small, even cubes.
Mix the cubes with the soy sauce, lemon juice and black sesame.
Place a spoonful of the mixture in each crispy seaweed-rice cup and serve immediately.
Small tips that make a difference
- Fill right before serving so the cups do not go soggy.
Frequently asked questions
- How far ahead can I make the cups?
- The seaweed cups can be made up to two days ahead and stored in an airtight container. The ceviche is assembled only before serving.
- Can I swap the tuna?
- Fresh salmon or a firm white fish work nicely. The fish must be fresh and sashimi grade because it is not cooked.
- Is the dish spicy?
- The heat comes from the chilli alone and is entirely up to you. Leave it out for a fresh, lightly sweet bite.
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