Protein intake is probably one of the most important parts of our daily diet Because it serves different parts of the body, including promoting our overall strength, facilitating muscle growth, strengthening hair and nails, tissue repair, boosting immunity and producing hormones. protein Composed of a chain of twenty-three amino acids, fourteen of which are produced daily by the body.
However, the other nine must arise from external food consumption giving us the responsibility to eat foods rich in amino acids that allow us to obtain the right amount of protein while meeting the essential amino acid profile in the body. The best practice for increasing protein intake in the diet is to choose a good quality protein source. Egg whites, low-fat dairy products such as buttermilk, yogurt, cottage cheese or cottage cheese, soy or tofu, lean meats such as fish or poultry, and other sources such as legumes, lentils, lentils, nuts and seeds Can be combined with cereals to increase the biological value of protein.
Tick up on protein for the weekend with this scrumptious recipe from Hamachi Ceviche or Yellow Tail Fish, which will definitely leave you coming back and wanting to do more this Saturday night.
Sliced yellow tail fish – 60 grams
Fresh julienned onion – 10 g
Fresh coriander – 5 grams
Fresh red radish (chopped)-15 grams
Black Tobiko – 10 grams
Crispy onions – 7 grams
Garlic chips – 2 grams
Crispy wontons – 2 grams
Microgreens – 2 grams
Ceviche Dressing: (mix all ingredients until sugar dissolves)
lemon juice 50 ml
chopped garlic 5 g
1 g chopped Thai fresh red pepper
Lemon Grass 1 gram
yuzu vinegar 3ml
Kafir Lime 1gm
fresh coriander 2 grams
Soy Sauce Kikkoman 1 ml
sugar 1 gram
Cut the fish into dice and mix it with the fresh julienned onion and ceviche dressing 30ml. Choose a plate with a flat base and edges that are 1 inch in height. Place a round shaped steel mold in the plate and put it inside the mixture and press it lightly from above.
Place sliced red radishes on top, then fill with other spices as per your imagination and preference. Pour the rest of the ceviche dressing onto the plate around the mold.
Gently remove the mold, and garnish with micro greens on the side. Hamachi ceviche is ready. Bon appetit!
(Recipe: Chef Vadim Shin)