Nopal ceviche is an alternative, creative, healthy recipe, full of soluble fiber and nutritious, that combines flavors and textures to delight your palate from the first bite in a light way, perfect for that meatless Monday.
1/4 cups Oli de Nutrioli® extra virgin olive oil, ideal for dressing
1/2 beets, in slices, for decoration
1/3 avocados, slices, for decoration
dill, for decoration
tostadas, baked, for serving
Preparation
15 mins
Low
In a bowl, mix the nopales with plenty of coarse salt and let it rest for 15 minutes or until it releases enough slime; then, using a strainer, rinse under cold running water. Remove as much slime as possible and set aside.
On a cutting board, slice the red onion, thinly slice the tomatillo (you can also cut it into quarters), finely chop the serrano pepper, cilantro, and dill, and make thin slices of the cucumber using a peeler.
In a bowl, place the nopales, add the chopped vegetables and herbs, fresh oregano, pour in the orange juice, lime juice, sea salt, and Nutrioli® Extra Virgin Olive Oil ideal for dressing, mix gently, and let it rest in the refrigerator for 10 minutes.
Serve the ceviche by arranging its ingredients and decorate with slices of beet, avocado, and dill. Serve with baked tostadas.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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