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Recipe of Surimi spatter
Recipe

Surimi spatter

20 mins
Low
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Make the classic salpicón, but now made with delicious pieces of surimi! This recipe is very fresh and delicious, ideal to share with your family in the Lenten season or in the hot season.
Learn more about Mauricio Eggleton

Ingredients

4 portions
  • 1 cup red onion, for the splash
  • 1 cup White cabbage, for the splash
  • 2 1/2 cups surimi, for the splash
  • 1 cup endive, for the splash
  • 1 cup cucumber, in half moons, for the splash
  • 1/4 cups lemon juice, for the splash
  • to taste salt
  • 1/4 cups olive oil, for the splash
  • 1/2 cups coriander leave, for the splash
  • 2 tablespoons soy sauce, for the splash
  • 8 corn tostada shell, for the splash
  • enough cherry tomato, sliced, for garnish
  • enough avocado, sliced, for garnish
  • enough coriander leave, to decorate

Preparation

On a board, cut the onion, white cabbage, surimi and endives into thin strips.
In a bowl mix the white cabbage, the red onion, the yellow lemon juice, the salt and the olive oil, mix until integrated, add the cucumber, the endives, the surimi, the coriander leaves, and the soy sauce and mix until all the ingredients are incorporated.
Serve on toast and decorate with the cherry tomato, avocado and coriander leaves. Enjoy.

PRESENTATION

Serve on toast and decorate with the cherry tomato, avocado and coriander leaves.

TIPS

If you don't have corn tostadas you can put the tortillas one by one in the microwave in 30 seconds until they become crispy, they will get you out of trouble.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
108.4
kcal
5.42%
Carbohydrate, by difference
5.8
g
1.93%
Protein
7.7
g
15.4%
Total lipid (fat)
6.2
g
9.54%
100
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Provided by USDA
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