in Riċetti

Ceviche tal-Ħut Maqbud frisk

by John Myers Awwissu 18, 2021, 7: 07 am

5 minn 3 voti

Ħin totali 1

Kors pranzu

Cuisine Ewropea

Inbejjed nies

Kaloriji 106 kcal

Werrej show

Ingredjenti

4 Patata ħelwa
200 ml Meraq tal-ġir
2 tbsp Kemmun
1 tbsp Bżar tal-bżar imqatta’ fin
1 tbsp Għasel tal-ġir
1 kg Ħut frisk
4 tbsp Qlub tal-qamħ fil-laned
2 avokado
1 mazz Kosbor

istruzzjonijiet

For the ceviche, peel the potatoes and cook them in salted water. Mash the fresh lime juice with the cumin in a mortar.

Mix the chili with the lime honey and pour over the fish. Now put the fish in the fridge for 30 minutes and let it steep.

Mash the sweet potatoes and mix in the corn kernels. Peel and halve the avocados and arrange the ceviche on top. Serve with the puree.

Riċetta tal-Brilli Stampa Riċetta

Nutrizzjoni

Notifika: 100gKaloriji: 106kcalKarboidrati: 4.4gProteina: 14.7gXaħam: 2.9g

Written by John Myers

Chef Professjonali b'25 sena esperjenza fl-industrija fl-ogħla livelli. Sid tar-ristorant. Direttur tax-Xorb b'esperjenza fil-ħolqien ta' programmi ta' cocktails ta' klassi dinjija rikonoxxuti nazzjonalment. Kittieb tal-ikel b'vuċi u perspettiva distintivi mmexxija minn Chef.