剑鱼腩青瓜番茄柑橘渍
材料
"剑鱼刺身400克","红洋葱半个","日本青瓜1条","番茄1个","绿指天椒1只","芫茜20克,刴碎","柠檬汁60毫升","青柠汁60毫升","盐1/2茶匙","红辣椒粉少许","辣椒汁数滴 "
做法
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1:红洋葱及指天椒切幼粒
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2:青瓜及番茄切细粒
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3:剑鱼切成适中大小
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4:在浅底盘内把剑鱼、洋葱、番茄、青瓜、指天椒、盐、红辣椒粉、辣椒汁、柠檬汁及青柠汁混和
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5:用保鲜纸封好,放入雪柜冷藏数小时,每30分钟拌匀一次,让剑鱼有足够时间入味
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6:最后,倒去多余的水份
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7:加入芫茜拌匀
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8:即可享用