Ceviche from Ecuador
- 1 carrot (100 g)
- 150 g Celeriac
- 1 tsp (5 g) Olive oil
- 250 g strained tomatoes
- 300 ml fish stock
- 1 red onion
- 400 g North Sea crab meat
- some splashes of lemon juice
- coarse black pepper
- parsley
30 minutes
easy
- 1.
- Peel and wash the carrot and celery and cut into small cubes. Heat oil in a pot. Add the carrot and celery and sauté until translucent. Pour in the fish stock and tomato sauce. Bring to the boil and simmer for 5 minutes.
- 2.
- In the meantime, peel the onion, cut into rings and add to the hot soup. Add the shrimp and stir in carefully. Season with lemon juice and coarse pepper. Chill the soup. Garnish with parsley.
- 3.
- Toast tastes good with it.
1 person approx.:
- 310 kcal
- 1300 kJ
- 43 g protein
- 6 g fat
- 15 g carbohydrates
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