Turkey carpaccio with lime-ginger marinade
easy
40 mins
40 mins
Ingredients
- 2 untreated limes
- 25 g fresh ginger
- 1 collar Chives
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp Sugar
- 6 TABLESPOONS Oil
- 400 g smoked turkey breast cold cuts (in wafer-thin slices)
- 1 Head oak leaf salad
- 200 g Mushrooms
- 2 yellow peppers
- 200 g Tomatoes
- 3 TABLESPOONS White wine vinegar
Directions
- 1
Wash the limes hot. Peel 1 lime so that the white skin is completely removed. Cut the lime into slices. Squeeze 2. lime. Peel and finely chop the ginger.
- 2
Wash the chives and cut into small rolls. Mix lime juice, 3 tablespoons of water, some salt, pepper and sugar. Add 3 tablespoons of oil. Add chives and ginger and season the marinade if necessary. Place the turkey and lime slices on 4 plates and spread the marinade over them. Leave in the fridge for about 30 minutes. Clean and wash the salad, drain well and cut into bite-sized pieces. Clean and wash the mushrooms, peppers and tomatoes. Cut mushrooms into slices, peppers into rhombs and tomatoes into slices. Mix vinegar, some salt and pepper. Beat the remaining oil into it. Mix the salad ingredients carefully with the vinaigrette.
- 3
Clean and wash the salad, drain well and cut into bite-sized pieces. Clean and wash the mushrooms, peppers and tomatoes. Cut mushrooms into slices, peppers into rhombs and tomatoes into slices. Mix vinegar, some salt and pepper. Beat the remaining oil into it. Mix the salad ingredients carefully with the vinaigrette. Place on the plates with the carpaccio and serve. Baked herb baguette tastes good with it
- 4
Preparation time approx. 40 minutes
Nutrition Facts
340 kcal
11 g
25 g
14 g
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