Directions:
- Cut fish into small cubes. Spread the fish evenly in a large, non-reactive pan. Mix all of the citrus juice and pour over the fish. Cover and refrigerate for 2 hours. The citrus juice will cook the fish throughout.
- Add the rest of the ingredients and season with salt, pepper and olive oil. Fill shot glass with gazpacho and garnish with a dollop of creme fraiche.
- Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 221.32 Kcal (927 kJ) | ||
| Calories from fat | 99.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.02g | 17% | |
|---|---|---|---|
| Cholesterol | 41.95mg | 14% | |
| Sodium | 76.32mg | 3% | |
| Potassium | 605.23mg | 13% | |
| Total Carbs | 5.28g | 2% | |
| Sugars | 1.6g | 6% | |
| Dietary Fiber | 1.53g | 6% | |
| Protein | 24.57g | 49% | |
| Vitamin C | 66.7mg | 111% | |
| Iron | 0.4mg | 2% | |
| Calcium | 52.2mg | 5% | |
| Amount Per 100 g | |||
| Calories | 114.04 Kcal (477 kJ) | ||
| Calories from fat | 51.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.68g | 17% | |
|---|---|---|---|
| Cholesterol | 21.62mg | 14% | |
| Sodium | 39.33mg | 3% | |
| Potassium | 311.87mg | 13% | |
| Total Carbs | 2.72g | 2% | |
| Sugars | 0.82g | 6% | |
| Dietary Fiber | 0.79g | 6% | |
| Protein | 12.66g | 49% | |
| Vitamin C | 34.4mg | 111% | |
| Iron | 0.2mg | 2% | |
| Calcium | 26.9mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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