Raw Fish Salad Recipe

Name: Raw Fish Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg fresh fish fillet (any white flesh fish will do); 1/2 cup lemon juice; white vinegar; 1/2 cup mayonnaise; 3/4 cup sour cream; 1 teaspoon grated lemon rind; salt; pepper; 1 cucumber; 4 tomatoes; 8 shallots or 8 spring onions; 2 medium onions; 4 hard-boiled eggs; 2 large cooked beetroots

Servings: persons

1 kg fresh fish fillet (any white flesh fish will do)
1/2 cup lemon juice
white vinegar
1/2 cup mayonnaise
3/4 cup sour cream
1 teaspoon grated lemon rind
salt
pepper
1 cucumber
4 tomatoes
8 shallots or 8 spring onions
2 medium onions
4 hard-boiled eggs
2 large cooked beetroots

1
Remove skin and bones from fish, cut fish into 2.5 cm (1 in.) pieces.
2
Place fish into bowl, add lemon juice, salt and enough vinegar to cover fish; mix well.
3
Cover bowl, refrigerate overnight.
4
Next day, drain fish well.
5
Place mayonnaise, lemon rind and sour cream in bowl, add fish, mix well.
6
Season with salt and pepper.
7
Place into large serving dish. Place separate bowls around fish containing chopped cucumber, peeled and chopped tomatoes, chopped shallots, peeled and sliced onions, chopped egg-white with sieved egg-yolk on top, and sliced beetroot.
8
Guests help themselves to fish, them a selection of the accomaniments.

561

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 kg fresh fish fillet (any white flesh fish will do), 1/2 cup lemon juice, white vinegar, 1/2 cup mayonnaise, and more.

Yes, Raw Fish Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Raw Fish Salad

How did you like this recipe?

Frequently Asked Questions