Dressed Raw Fish Platter
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 35 min.
Ready in
Calories:
221
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 221 cal. | (11 %) | ||
| Protein | 21 g | (21 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 3.9 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 2.5 mg | (21 %) | ||
| Vitamin K | 13.2 μg | (22 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.9 mg | (66 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 46 μg | (15 %) | ||
| Pantothenic acid | 1 mg | (17 %) | ||
| Biotin | 6 μg | (13 %) | ||
| Vitamin B₁₂ | 1.8 μg | (60 %) | ||
| Vitamin C | 67 mg | (71 %) | ||
| Potassium | 904 mg | (23 %) | ||
| Calcium | 57 mg | (6 %) | ||
| Magnesium | 89 mg | (30 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.8 g | |||
| Uric acid | 161 mg | |||
| Cholesterol | 28 mg | |||
| Complete sugar | 11 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 lemons
- ½ tsp light Agave syrup
- 2 Vine Tomatoes (cored and diced)
- 1 pink Grapefruit (peeled and segmented)
- 1 small Red onion (finely chopped)
- 2 red chili peppers (finely chopped)
- 16 ozs turbot fillet (skinned and pin-boned)
- 1 large, ripe Avocado (pitted and sliced)
- salt
- freshly ground peppers
Preparation steps
1.
Juice two lemons into a bowl. Cut the third into wedges and reserve as a garnish.
2.
Add the agave nectar, tomato, grapefruit, red onion, chilli, and seasoning to the lemon juice, whisking well to incorporate.
3.
Thinly slice the the turbot fillet and arrange on a serving platter. Pour over the some of the lemon dressing.
4.
Add the avocado and pour over the remaining dressing. Cover and chill for 15 minutes.
5.
When ready, serve the ceviche fresh from the fridge.
