Marinated Seafood in Oil with Capers
High in protein with a bright seafood flavor and no heavy coating or excess carbs. The oils, capers, and chili make the marinade vivid, while a short rest in the fridge brings the taste together. Works well as a cold appetizer or salad topping.
Drop seafood mix (600 g) into boiling water (200 g), add salt (3 g), and cook for 2-3 minutes after it returns to a boil, then drain and cool completely.
In a small saucepan combine ghee (20 g), olive oil (15 g), lemon juice (15 g), capers (15 g), chopped parsley (15 g), fresh chili pepper (3 g), ground black pepper (2 g), and bay leaf (2 pcs.), bring to a brief boil, and cool the marinade to about 40 °C.
Transfer the seafood to a jar, pour over the marinade, close the lid, and refrigerate for 1-2 hours. Keep the finished appetizer in the refrigerator for up to 6 days.
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