Perch Ceviche with Pickles and Nuts

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Perch Ceviche with Pickles and Nuts
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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)
Calorie422 kcal(20 %)
Protein33.85 g(35 %)
Fat23.41 g(20 %)
Carbohydrates18.74 g(12 %)
Sugar added1.05 g(4 %)
Roughage2.14 g(7 %)
Vitamin A81.05 mg(10,131 %)
Vitamin D0 μg(0 %)
Vitamin E2.57 mg(21 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.17 mg(15 %)
Niacin8.57 mg(71 %)
Vitamin B₆0.21 mg(15 %)
Folate10.33 μg(3 %)
Pantothenic acid1.19 mg(20 %)
Vitamin B₁₂2.75 μg(92 %)
Vitamin C10.06 mg(11 %)
Potassium530.49 mg(13 %)
Calcium180.5 mg(18 %)
Magnesium63.05 mg(21 %)
Iron2.33 mg(16 %)
Zinc2.08 mg(26 %)
Saturated fatty acids2.8 g
Cholesterol143.75 mg
Author of this recipe:

Ingredients

for
4
Ingredients
2 tablespoons
6
large Pickles (from a jar)
4
black Walnuts (from a jar)
2 handfuls
pea shoots
2 tablespoons
2 tablespoons
1
Lime (juice)
freshly ground Pepper
1 pinch
500 grams
very fresh Perch fillet
coarse Sea salt

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.