Raw Fish Salad

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Raw Fish Salad
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Health Score:
8,7 / 10
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
ready in 2 h.
Ready in
Calories:
124
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie124 kcal(6 %)
Protein15.86 g(16 %)
Fat1.78 g(2 %)
Carbohydrates12.91 g(9 %)
Sugar added0 g(0 %)
Roughage2.73 g(9 %)
Vitamin A41.66 mg(5,208 %)
Vitamin D0.45 μg(2 %)
Vitamin E0.82 mg(7 %)
Vitamin B₁0.12 mg(12 %)
Vitamin B₂0.09 mg(8 %)
Niacin4.91 mg(41 %)
Vitamin B₆0.26 mg(19 %)
Folate32.26 μg(11 %)
Pantothenic acid0.6 mg(10 %)
Biotin0.96 μg(2 %)
Vitamin B₁₂1.73 μg(58 %)
Vitamin C64.89 mg(68 %)
Potassium451.55 mg(11 %)
Calcium34.58 mg(3 %)
Magnesium38.06 mg(13 %)
Iron0.8 mg(5 %)
Iodine0.85 μg(0 %)
Zinc0.56 mg(7 %)
Saturated fatty acids0.76 g
Cholesterol45.29 mg

Ingredients

for
4
Ingredients
3.333 cups white fish fillets (e. g. turbot; cut into 3 cm dice)
1 Red onion (finely diced)
½ yellow pepper (finely diced)
½ red pepper (finely diced)
1 chile pepper (finely sliced in rings)
2 Limes (one juiced, one cut into wedges)
1 Corn
sugar
1 teaspoon butter
2 handfuls Arugula
cilantro (to serve)
How healthy are the main ingredients?
ArugulaLimeCornsugar

Preparation steps

1.
Mix the fish with the onion, peppers, chilli and lime juice. Cover and chill for around 1 hour.
2.
Cook the corn cob in boiling salted water with a pinch of sugar for around 20 minutes. Drain, smear with butter and sprinkle with salt. Using a sharp knife, cut into slices roughly 2 cm thick.
3.
Divide the rocket between 4 plates. Take the fish out of the fridge and season with salt. Arrange on the plates and add one piece of corn and one lime wedge to each plate. Garnish with coriander and serve.