Fish Ceviche with Beets
(1 vote)
(1 vote)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 50 min.
Ready in
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.4 g | (8 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 21.6 μg | (108 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 34.8 μg | (58 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 8.9 mg | (74 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 64 μg | (21 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 6 μg | (200 %) | ||
| Vitamin C | 32 mg | (34 %) | ||
| Potassium | 763 mg | (19 %) | ||
| Calcium | 53 mg | (5 %) | ||
| Magnesium | 56 mg | (19 %) | ||
| Iron | 1.7 mg | (11 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 1.5 g | |||
| Uric acid | 375 mg | |||
| Cholesterol | 67 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 16 ozs trout (skinned and pin-boned)
- 2 lemons (juiced)
- ½ tsp dried oregano
- 2 cups cooked Beets (drained and diced)
- 0.333 cup baby Caper (drained)
- 1 shallot (finely chopped)
- 2 Tbsps flat-leaf parsley (chopped)
- 2 Tbsps mint (chopped)
- ½ cup Arugula
- 2 Tbsps extra virgin olive oil
- Sea salt
- freshly ground peppers
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.
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