Fish Carpaccio with Chile Pepper and Cress
(0 votes)
(0 votes)
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)
(Percentage of daily recommendation)
| Calorie | 195 cal. | (9 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 0 g | (0 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.2 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0 mg | (0 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 29 mg | (10 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 3 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 0 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- 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)
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.
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