Perch Ceviche with Pickles and Nuts
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 35 min.
Ready in
Calories:
422
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 422 cal. | (20 %) | ||
| Protein | 33.85 g | (35 %) | ||
| Fat | 23.41 g | (20 %) | ||
| Carbohydrates | 18.74 g | (12 %) | ||
| Sugar added | 1.05 g | (4 %) | ||
| Roughage | 2.14 g | (7 %) |
more nutritional values
| Vitamin A | 81.05 mg | (10,131 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.57 mg | (21 %) | ||
| Vitamin B₁ | 0.14 mg | (14 %) | ||
| Vitamin B₂ | 0.17 mg | (15 %) | ||
| Niacin | 8.57 mg | (71 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 10.33 μg | (3 %) | ||
| Pantothenic acid | 1.19 mg | (20 %) | ||
| Vitamin B₁₂ | 2.75 μg | (92 %) | ||
| Vitamin C | 10.06 mg | (11 %) | ||
| Potassium | 530.49 mg | (13 %) | ||
| Calcium | 180.5 mg | (18 %) | ||
| Magnesium | 63.05 mg | (21 %) | ||
| Iron | 2.33 mg | (16 %) | ||
| Zinc | 2.08 mg | (26 %) | ||
| Saturated fatty acids | 2.8 g | |||
| Cholesterol | 143.75 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 Tbsps Cashews
- 6 large Pickle (from a jar)
- 4 black Walnut (from a jar)
- 2 handfuls pea shoots
- 2 Tbsps Nut oil
- 2 Tbsps Canola oil
- 1 Lime (juice)
- salt
- freshly ground peppers
- 1 pinch sugar
- 500 grams very fresh Perch fillet
- coarse Sea salt
- Red pepper flakes
Preparation steps
1.
Toast the cashews in a dry frying pan for a few minutes until fragrant, remove and let cool. Cut the pickles into coarse pieces. Cut the black walnuts in wedges. Rinse the pea greens, shake dry and place about half in the blender. Puree with both oils and the lime juice to a fine green sauce. Add some of the pickle juice as needed. Season with salt, pepper and sugar. Rinse the fish, pat dry and cut into the thinnest slices.
2.
Distribute the pickles and walnuts on plates. Arrange the fish on top and sprinkle each with chile pepper and sea salt. Distribute remaining pea greens and cashews on top. Drizzle and serve with the sauce.
