A brief, light pickling of raw fish conserves its freshness and brings out the true flavor. The paprika lends the dish its red color.
Ingredients
How to Make It
- Wrap the fish in plastic wrap or foil, and put it in the freezer for 1 hour to firm up the flesh. This will make it easier to slice. With a sharp knife, slice the fish into very thin slivers.
- Spread the onion evenly in the bottom of a shallow, non-metallic dish. Pour over the lemon juice and olive oil, then sprinkle with the paprika and chile.
- Place the fish on the onion, gently turning to coat with the marinade. Cover and marinate in the refrigerator for at least 20 minutes, preferably more than 1 hour. Season, sprinkle with parsley, and serve.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 125 kcal Calories from Fat: 31.5 kcal |
|
% Daily Value*
|
| Total Fat 3.5 g 10% |
Saturated Fat 0.5 g 3% |
Trans Fat 0.0 g |
Sodium 0.2 mg 0% |
carbohydrates 2 g 2% |
Dietary Fiber 0.5 g 1% |
Sugars 1.5 g 2% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |