Fish Carpaccio with Chile Pepper and Cress

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Fish Carpaccio with Chile Pepper and Cress
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Health Score:
94 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 25 min.
Ready in
Calories:
195
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie195 cal.(9 %)
Protein19 g(19 %)
Fat13 g(11 %)
Carbohydrates0 g(0 %)
Sugar added0 g(0 %)
Roughage0.2 g(1 %)
Vitamin A0 mg(0 %)
Vitamin D0 μg(0 %)
Vitamin E2.4 mg(20 %)
Vitamin K5.9 μg(10 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.7 mg(56 %)
Vitamin B₆0.3 mg(21 %)
Folate11 μg(4 %)
Pantothenic acid0 mg(0 %)
Biotin0.1 μg(0 %)
Vitamin B₁₂2.6 μg(87 %)
Vitamin C9 mg(9 %)
Potassium407 mg(10 %)
Calcium4 mg(0 %)
Magnesium29 mg(10 %)
Iron0.3 mg(2 %)
Iodine65 μg(33 %)
Zinc0 mg(0 %)
Saturated fatty acids2.1 g
Uric acid3 mg
Cholesterol60 mg
Complete sugar0 g

Ingredients

for
4
Ingredients
400 grams very fresh fish fillets (such as sea bass, turbot)
1 Lime (juiced)
1 red chili pepper
4 Tbsps olive oil
Sea salt
Cress (for garnish)
How healthy are the main ingredients?
olive oilLimeCress

Preparation steps

1.

Rinse the fish, pat dry and cut into thin slices. Mix with the lime juice and let stand for about 15 minutes.

2.

Rinse the chile pepper and cut into thin rings. Pour oil over the fish fillets, season with salt and arrange on plates. Garnish with cress.