30 min
Type of dish: Main course, Shellfish, Salads, Fish
Temperature: Room temperature
Conservation technique: Refrigeration
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Tomate corazón de toro 0.233 kg
Potatoes 0.167 kg
Avocado 0.233 kg
Lemon 0.033 kg
Ground white pepper 0.033 g
Chives 1.0 g
Table salt 0.667 g
Black olive 0.1 kg
Prawns 0.267 kg
Cod loin 0.417 kg

For this dish, the following elaborations are needed:

  • Wash, clean, and cut the tomato into slices of 1/2 cm.
  • Cook the potato without peeling, then peel and cut into slices.
  • Peel and cut the avocado in half, season with lemon juice, salt and white pepper.
  • Chop the chives into thin rings.
  • Drain the black olives.
  • Cook the cod at 70ºC for about 5 minutes, vacuum packed with a little oil, remove the flakes, place them on a tray and pour over olive oil so they do not dry out.
  • Cook or stir fry the prawns for a few seconds and let cool.


  • First Place the mezclum salad on the plate.
  • Then add the tomato and avocado in the center.
  • The cod flakes on top.
  • And add the prawns and olives.
  • Finally decorate with the sprinkled chives.
  • Possible dressings for this salad.
Nutritional information (1 portion)
Fiber 3.25 g
Saturates 2.82 g
Monounsaturated fatty acids 8.54 g
Polyunsaturated fatty acids 9.0 g
Cholesterol 91.87 mg
Calcium 119.96 mg
Iron 1.96 mg
Zinc 15.11 mg
Vitamin A 51.16 ug
Vitamin C 28.67 g
Folic acid 76.35 ug
Salt (Sodium) 525.04 mg
Sugars 2.51 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.