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Recipe

Ax callus carpacho

30 mins
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This recipe for carpacho de callo de ax is a delicious and very fresh entree, it has a dressing of lemon juice with red pepper in strips. I recommend it for a summer day. You have to try it.
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Ingredients

4 portions
  • 16 scallops
  • 4 tablespoons olive oil
  • 1 tablespoon Red pepper, whole
  • lemon juice
  • 2 tablespoons red pepper, in thin strips
  • sea ​​salt
  • chives, chopped

Preparation

Freeze ax tripe for 10 minutes.
Once the 10 minutes have passed, slice the ax tripe as thin as possible. Arrange them in 4 medium plates.
Stir the lemon juice, olive oil and sea salt. Add the red pepper in strips.
Put the vinaigrette on the ax callus on the plates and serve.

PRESENTATION

Garnish with the whole pepper balls and the chopped scallion.

TIPS

Serve cold.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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