Fish Ceviche with Beets

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Fish Ceviche with Beets
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Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
312
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie312 kcal(15 %)
Protein31.84 g(32 %)
Fat16.81 g(14 %)
Carbohydrates8.26 g(6 %)
Sugar added0 g(0 %)
Roughage2.76 g(9 %)
Vitamin A49.12 mg(6,140 %)
Vitamin D0 μg(0 %)
Vitamin E0.14 mg(1 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.52 mg(47 %)
Niacin12.6 mg(105 %)
Vitamin B₆0.31 mg(22 %)
Folate71.2 μg(24 %)
Pantothenic acid2.63 mg(44 %)
Vitamin B₁₂8.49 μg(283 %)
Vitamin C21.35 mg(22 %)
Potassium695.57 mg(17 %)
Calcium93.63 mg(9 %)
Magnesium48.18 mg(16 %)
Iron3.09 mg(21 %)
Zinc1.19 mg(15 %)
Saturated fatty acids2.65 g
Cholesterol83.91 mg

Ingredients

for
4
Ingredients
16 ounces trout (skinned and pin-boned)
2 lemons (juiced)
½ teaspoon dried oregano
2 cups cooked Beets (drained and diced)
0.333 cup baby Caper (drained)
1 shallot (finely chopped)
2 tablespoons flat-leaf parsley (chopped)
2 tablespoons mint (chopped)
½ cup Arugula
2 tablespoons extra virgin olive oil
Sea salt
freshly ground peppers
How healthy are the main ingredients?
troutolive oilparsleymintArugulaoregano

Preparation steps

1.
Thinly slice the trout fillet using a sharp chef's knife. Arrange the slices, overlapping slightly, on a serving plate. Dress with half the lemon juice and season with pepper and dried oregano. Cover and chill for 30 minutes.
2.
Mix together the beetroot, capers, shallot, rice wine vinegar, remaining lemon juice, chopped herbs, and seasoning in a large bowl. Cover and set to one side.
3.
Once the trout has marinated for 30 minutes, remove it from the fridge and top with some of the beetroot salsa.
4.
Garnish with rocket leaves and serve with the remaining salsa, a drizzle of olive oil, and sea salt on the side.