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Ensalada de Pescado con Aguacate y Pepino

A recipe from Honduras.

🇭🇳 Hondurasseafoodsaladbreadsweetdessert
Ensalada de Pescado con Aguacate y Pepino

Nutrition (per serving)

420Calories
25 gProtein
30 gCarbs
16 gFat
5 gSugar
1050 mgSalt

Ingredients

  • 1 cup Pescado
  • 2 medium Aguacate
  • 2 medium Pepino
  • 4 slices Pan de Yuca

Method

  1. Heat oil in a large skillet over medium-high until shimmering, about 2 minutes, then add onion and cook stirring occasionally until golden-brown, 6–8 minutes.
  2. Add pescado to skillet and cook until lightly browned, about 3–4 minutes per side.
  3. Mash avocado in a large bowl until smooth, then stir in lime juice, salt, and pepper to taste.
  4. Slice the cucumber thinly and add to the bowl with the mashed avocado.
  5. Warm pan de yuca slices on a baking sheet in the oven at 350°F (180°C) for 5–7 minutes, or until lightly toasted.
  6. Assemble salad by placing a spoonful of pescado mixture on each slice of pan de yuca, then topping with a dollop of mashed avocado and a sprinkle of cilantro.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.