Raw Fish Salad Recipe

Raw Fish Salad is an easy to prepare recipe which you will simply love. I bet, you will surely love to talk about this Raw Fish Salad with us!

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Fresh salmon fillet1⁄2 Pound
 Fresh sea bass fillet1⁄2 Pound
 Fresh yellow fin tuna fillet1⁄2 Pound
 Salt1⁄2 Teaspoon
 Pepper1⁄8 Teaspoon
 Minced shallots2 Teaspoon
 Canned green peppercorns2 Teaspoon, drained
 Olive oil2 Tablespoon
 Lemon zest1 , finely shredded
 Fresh ginger2 Ounce, peeled and finely shredded
 Iceberg lettuce head2 Small
 Fresh lemon juice1⁄3 Cup (5.33 tbs)
 Red caviar2 Tablespoon (Or More)
 Grated horseradish2 Tablespoon (Or More)
 Soy sauce2 Tablespoon (Or More)

Nutrition Facts

Serving size: Complete recipe

Calories 1272 Calories from Fat 455

% Daily Value*

Total Fat 51 g78.6%

Saturated Fat 8.5 g42.7%

Trans Fat 0 g

Cholesterol 489.4 mg

Sodium 3919.7 mg163.3%

Total Carbohydrates 48 g15.9%

Dietary Fiber 9.5 g37.9%

Sugars 14.2 g

Protein 156 g311.6%

Vitamin A 77.2% Vitamin C 118.1%

Calcium 32% Iron 72.8%

*Based on a 2000 Calorie diet

Directions

Using a very sharp, heavy knife, slice the raw fish fillets on an angle into paper thin, almost transparent slices.
Place fish in a rimmed dish and sprinkle with 1/2 teaspoon salt, 1/8 teaspoon pepper, shallots, peppercorns, and olive oil.
Refrigerate 15 minutes.
Blanch shredded lemon zest and ginger in a small amount of water for 3 minutes.
Drain, cool, and set aside.
When ready to assemble, slice the lettuce into fine strips.
Arrange on a large serving dish, mounding slightly in the middle.
Season the lettuce with 1/2 teaspoon salt, 1/8 teaspoon pepper, and lemon juice.
Alternately arrange marinated fish slices on lettuce folded to simulate petals of a flower.
Decorate with blanched lemon peel, ginger, and caviar.
Chill whole dish 15 minutes.
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