Snack · Mexican · 10 min
Sardines 'En Escabeche' with Roma Tomato and Fresh Cilantro
- Calories
- 104
- Protein
- 3g
- Carbs
- 22g
- Fat
- 1g
Ingredients
- 21.7 g brown rice crisps
- 46 g canned sardines in olive oil with manzanilla olives
- 127.7 g roma tomatoes
- 12.8 g fresh cilantro
- 1 tsp lime juice
- 1 pinch salt
Method
- 01Gently drain the canned sardines, reserving the oil from the can for drizzling.
- 02In a small bowl, toss the diced roma tomatoes with chopped fresh cilantro, lime juice, and a pinch of salt to make a fresh pico-style relish.
- 03Arrange the brown rice crisps on a clean platter.
- 04Place pieces of drained sardine and sliced manzanilla olives onto each brown rice crisp.
- 05Spoon the tomato and cilantro relish over the sardines.
- 06Drizzle with a teaspoon of the reserved sardine olive oil and serve immediately.
Cook it with the whole plan around it
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