with Salmon and Perch
|Saturated Fat Acids||2.7 g|
|Sugar added||0 g|
|Bread exchange unit||0.5|
Rinse fish fillets and pat dry with paper towels. Cut into 1 cm (approximately 1/2 inch) cubes. Place fish cubes in a bowl and season with salt and pepper.
Rinse limes and wipe dry. Finely grate and reserve the colored rind of 3 limes.
Halve and juice the limes. Pour juice over fish, cover and allow to marinate in the refrigerator for 2 hours, occasionally tossing the fish in the juice mixture.
Trim and rinse chile peppers, halve lengthwise, remove seeds and chop finely.
Rinse scallions, pat dry and chop into thin rings. Combine with chopped chile peppers, grated lime peel and oil.
Drain fish cubes in a sieve and thoroughly toss to coat with chile-lime oil. Season with salt and pepper.
Rinse cilantro, pat dry and chop leaves coarsely. Sprinkle over fish tartare and serve.