snack

Sardinas en Escabeche con Tostadas de Camote

Name: Sardinas en Escabeche con Tostadas de Camote
Ingredients: 48.6 g Sardines in extra virgin olive oil with sliced Spanish manzanilla olives; 88.3 g Yam, raw, sliced into thin rounds; 11.8 g Fresh cilantro, chopped; 17.6 ml Fresh lime juice

Nutrition

222

kcal

Calories

Protein

Carbs

Fat

AI Insight

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Ingredients(4)

Sardines in extra virgin olive oil with sliced Spanish manzanilla olives48.6 g

Yam, raw, sliced into thin rounds88.3 g

Fresh cilantro, chopped11.8 g

Fresh lime juice17.6 ml

Instructions

Preheat your oven or air fryer to 400°F (200°C). Toss the thinly sliced yam rounds lightly in a drop of olive oil and a pinch of salt. Arrange them in a single layer and bake until they are golden brown and crisp around the edges, about 12-15 minutes.

While the yams roast, gently drain the sardines, reserving a few of the manzanilla olive slices. In a small bowl, flake the sardines with a fork and mix with the fresh lime juice, chopped cilantro, and a crack of black pepper.

To serve, arrange the crispy yam tostadas on a small plate. Spoon a portion of the zesty sardine mixture onto each round, topping with the reserved olive slices. Garnish with an extra sprinkle of fresh cilantro for a bright, herbaceous finish.