{"id":200920,"title":"Ceviche z tresky","modified":"2026-10-31T18:18:08+01:00","plain":"Ceviche z tresky marinovan\u00e9 v limetkov\u00e9 \u0161\u0165\u00e1v\u011b, pod\u00e1van\u00e9 dob\u0159e vychlazen\u00e9 ve skleni\u010dk\u00e1ch s vodn\u00edm melounem, avok\u00e1dem a m\u00e1tou.\n\n\n\nLimetkov\u00e1 \u0161\u0165\u00e1va zpevn\u00ed maso tresky, \u010derven\u00e1 cibule dod\u00e1 k\u0159upavost a \u0161petka chilli o\u017eiv\u00ed cel\u00fd pokrm, kter\u00fd se pod\u00e1v\u00e1 dob\u0159e vychlazen\u00fd. Toto ceviche z tresky je letn\u00ed p\u0159edkrm vrstven\u00fd do skleni\u010dek, ze syrov\u00e9 ryby marinovan\u00e9 v limetkov\u00e9 \u0161\u0165\u00e1v\u011b a pod\u00e1van\u00e9 d\u016fkladn\u011b vychlazen\u00e9: po\u010d\u00edtejte s 5 minutami p\u0159\u00edpravy a 1 hodinou v lednici, tedy p\u0159ibli\u017en\u011b 1 h 05 celkem. Vodn\u00ed meloun, avok\u00e1do a m\u00e1ta dodaj\u00ed ovocnou chu\u0165 a kr\u00e9movost, ani\u017e by p\u0159ehlu\u0161ily jemnost ryby. Tento recept pat\u0159\u00ed mezi m\u00e9 keto pokrmy.\n\n\n\nCo je ceviche z tresky?\n\n\n\nCeviche se p\u0159ipravuje ze syrov\u00e9 ryby marinovan\u00e9 v limetkov\u00e9 \u0161\u0165\u00e1v\u011b a pot\u00e9 se pod\u00e1v\u00e1 dob\u0159e vychlazen\u00e9. Kyselost m\u011bn\u00ed strukturu masa, kter\u00e9 se st\u00e1v\u00e1 nepr\u016fsvitn\u00fdm a pevn\u011bj\u0161\u00edm, ani\u017e by pro\u0161lo tepelnou \u00fapravou. Z\u00e1kladem je h\u0159betn\u00ed filet z tresky: jeho libov\u00e9 a jemn\u00e9 maso se kr\u00e1j\u00ed na stejnom\u011brn\u00e9 kosti\u010dky, aby se rovnom\u011brn\u011b marinovalo.\n\n\n\nVyv\u00e1\u017eenost stoj\u00ed na n\u011bkolika jednoduch\u00fdch surovin\u00e1ch, limetka dod\u00e1v\u00e1 kyselost, najemno nakr\u00e1jen\u00e1 \u010derven\u00e1 cibule k\u0159upavost, chilli vlo\u010dky m\u00edrnou p\u00e1livost, avok\u00e1do jemnost, vodn\u00ed meloun \u0161\u0165avnatost a m\u00e1ta sv\u011b\u017eest. Kouzlo pokrmu spo\u010d\u00edv\u00e1 v kontrastech, jemn\u00e9m a k\u0159upav\u00e9m, nakysl\u00e9m a nasl\u00e1dl\u00e9m. Ve skleni\u010dk\u00e1ch se st\u0159\u00eddaj\u00ed kosti\u010dky ryby a ovoce a trocha marin\u00e1dy p\u0159idan\u00e1 l\u017e\u00edc\u00ed jim dod\u00e1 lesk.\n\n\n\nObjevte tak\u00e9: Grilovan\u00e9 \u0161pi\u010dat\u00e9 zel\u00ed.\n\n\n\nP\u016fvod t\u00e9to varianty\n\n\n\nTato p\u0159\u00edprava stav\u00ed na sv\u011b\u017eesti: ryba se marinuje v chladu, jednotliv\u00e9 porce si zachov\u00e1vaj\u00ed \u00fahledn\u00fd vzhled a skleni\u010dky se pod\u00e1vaj\u00ed hned po vyta\u017een\u00ed z lednice. H\u0159betn\u00ed filet z tresky nakr\u00e1jen\u00fd na stejnom\u011brn\u00e1 sousta si i po odle\u017een\u00ed uchov\u00e1 p\u0159\u00edjemnou strukturu.\n\n\n\nVodn\u00ed meloun p\u0159in\u00e1\u0161\u00ed ovocnou chu\u0165 a \u0161\u0165avnatost, avok\u00e1do jemnost a m\u00e1ta bylinn\u00fd n\u00e1dech. Celek z\u016fst\u00e1v\u00e1 jednoduch\u00fd, kvalitn\u00ed syrov\u00e1 ryba, limetka, trocha \u010derven\u00e9 cibule, \u0161petka chilli a pod\u00e1v\u00e1n\u00ed za studena. Sv\u00fdm pojet\u00edm p\u0159ipom\u00edn\u00e1 thajsk\u00fd tatar\u00e1k nebo filip\u00ednsk\u00e9 kinilaw.\n\n\n\nHlavn\u00ed suroviny\n\n\n\nHlavn\u00ed surovinou je libov\u00fd a jemn\u00fd h\u0159betn\u00ed filet z tresky: nakr\u00e1jen\u00fd na stejnom\u011brn\u00e1 sousta se rovnom\u011brn\u011b marinuje a zachov\u00e1v\u00e1 si k\u0159ehkou strukturu, p\u0159ed kr\u00e1jen\u00edm nezapome\u0148te odstranit kosti. \u0160\u0165\u00e1va ze 3 limetek dod\u00e1 kyselost a sv\u011b\u017e\u00ed chu\u0165; denaturuje ryb\u00ed b\u00edlkoviny, zpev\u0148uje maso a d\u00e1v\u00e1 pokrmu strukturu.\n\n\n\nVyzkou\u0161ejte tak\u00e9: Bat\u00e1tov\u00e9 pyr\u00e9.\n\n\n\nPolovina mal\u00e9 \u010derven\u00e9 cibule nakr\u00e1jen\u00e1 na velmi tenk\u00e9 pl\u00e1tky se rozpt\u00fdl\u00ed mezi kousky ryby, ani\u017e by p\u0159evl\u00e1dala, a dod\u00e1 k\u0159upavost a nasl\u00e1dlou chu\u0165 s lehce sirn\u00fdm n\u00e1dechem. L\u017ei\u010dka chilli vlo\u010dek zajist\u00ed m\u00edrnou p\u00e1livost, kter\u00e1 podpo\u0159\u00ed limetku, ale nep\u0159ebije rybu; pro aromati\u010dt\u011bj\u0161\u00ed p\u00e1livost lze k dochucen\u00ed p\u0159idat i trochu sambal oelek.\n\n\n\nAvok\u00e1do, zral\u00e9, ale dostate\u010dn\u011b pevn\u00e9, aby kosti\u010dky dr\u017eely tvar, dod\u00e1v\u00e1 kr\u00e9movost a propojuje ostatn\u00ed suroviny. Vodn\u00ed meloun v mno\u017estv\u00ed 100 g p\u0159in\u00e1\u0161\u00ed \u0161\u0165avnatou sladkost, barvu a objem, v p\u0159\u00edpad\u011b pot\u0159eby z n\u011bj odstra\u0148te sem\u00ednka. Hrst \u010derstv\u00e9 m\u00e1ty, nakr\u00e1jen\u00e9 na tenk\u00e9 prou\u017eky nebo natrhan\u00e9, pokrm provon\u00ed a n\u011bkolik cel\u00fdch l\u00edstk\u016f p\u0159i serv\u00edrov\u00e1n\u00ed p\u0159ipomene jej\u00ed p\u0159\u00edtomnost.\n\n\n\nTipy k p\u0159\u00edprav\u011b a pod\u00e1v\u00e1n\u00ed\n\n\n\nStruktura masa z\u00e1vis\u00ed na dob\u011b odle\u017een\u00ed a velikosti kosti\u010dek: kousky by m\u011bly dr\u017eet pohromad\u011b, ale z\u016fstat k\u0159ehk\u00e9, p\u0159\u00edli\u0161 tuh\u00e9 maso nebo oschl\u00fd povrch zna\u010d\u00ed nadm\u011brn\u00e9 p\u016fsoben\u00ed kyseliny, orienta\u010dn\u011b po\u010d\u00edtejte p\u0159ibli\u017en\u011b s 1 hodinou v lednici. U men\u0161\u00edch kosti\u010dek dobu marinov\u00e1n\u00ed zkra\u0165te, proto\u017ee stejn\u011b jako u sa\u0161imi m\u00e1 zp\u016fsob kr\u00e1jen\u00ed velk\u00fd vliv na v\u00fdslednou strukturu. Limetka nezaru\u010duje zdravotn\u00ed nez\u00e1vadnost syrov\u00e9 ryby: po\u017e\u00e1dejte prodejce o tresku vhodnou ke konzumaci za syrova, pracujte v chladu s \u010dist\u00fdma rukama, no\u017eem a prk\u00e9nkem a m\u011bjte na pam\u011bti, \u017ee se tento pokrm nedoporu\u010duje t\u011bhotn\u00fdm \u017een\u00e1m, lidem s oslabenou imunitou, mal\u00fdm d\u011btem a senior\u016fm s k\u0159ehk\u00fdm zdrav\u00edm.\n\n\n\nV podobn\u00e9m duchu: Keto coq au vin.\n\n\n\nP\u0159i serv\u00edrov\u00e1n\u00ed opatrn\u011b p\u0159idejte avok\u00e1do a vodn\u00ed meloun, aby kosti\u010dky z\u016fstaly neporu\u0161en\u00e9, pot\u00e9 lehce vm\u00edchejte m\u00e1tu a l\u017e\u00edc\u00ed p\u0159idejte trochu marin\u00e1dy pro lesk. P\u0159edkrm pod\u00e1vejte dob\u0159e vychlazen\u00fd, p\u0159\u00edpadn\u011b s listov\u00fdm sal\u00e1tem, okurkou nebo sal\u00e1tem wakame. Sn\u011bzte jej co nejd\u0159\u00edve, proto\u017ee marin\u00e1da maso d\u00e1le m\u011bn\u00ed; na jednu porci p\u0159ipad\u00e1 196 kcal, 11 g b\u00edlkovin, 12 g tuk\u016f, 6 g vl\u00e1kniny a 10 g vyu\u017eiteln\u00fdch sacharid\u016f, tak\u017ee jde o pokrm s m\u00edrn\u011b sn\u00ed\u017een\u00fdm obsahem sacharid\u016f.\n\n\n\nPro ka\u017edodenn\u00ed keto va\u0159en\u00ed najdete zde v\u0161echny m\u00e9 recepty s n\u00edzk\u00fdm obsahem sacharid\u016f.\n\n\n\n\n\n\tCeviche z tresky\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t1 h\u0159betn\u00ed filet z tresky3 limetky (\u0161\u0165\u00e1va)0.5 \u010derven\u00e9 cibule (mal\u00e9)1 l\u017ei\u010dka chilli vlo\u010dek1 avok\u00e1do100 g vodn\u00edho melounu1 hrst m\u00e1ty (\u010derstv\u00e9)\t\n\t\n\t\tDo mal\u00e9 n\u00e1dobky vyma\u010dkejte \u0161\u0165\u00e1vu z jedn\u00e9 limetky. Odstra\u0148te sem\u00ednka.Rybu nakr\u00e1jejte na kousky velikosti sousta a prom\u00edchejte s limetkovou \u0161\u0165\u00e1vou.Cibuli nakr\u00e1jejte na tenk\u00e9 pl\u00e1tky a spolu s chilli vlo\u010dkami vm\u00edchejte k ryb\u011b. Dejte na hodinu do lednice. Pokud jsou kousky men\u0161\u00ed, dobu marinov\u00e1n\u00ed zkra\u0165te, jinak se ryba v kysel\u00e9 \u0161\u0165\u00e1v\u011b p\u0159\u00edli\u0161 uva\u0159\u00ed.Avok\u00e1do a vodn\u00ed meloun nakr\u00e1jejte na kousky. L\u00edstky m\u00e1ty natrhejte nebo nakr\u00e1jejte na jemn\u00e9 prou\u017eky. V\u0161e prom\u00edchejte.Napl\u0148te mal\u00e9 skleni\u010dky rybou a ovocem. L\u017e\u00edc\u00ed p\u0159elijte trochou marin\u00e1dy. Ozdobte sn\u00edtkou m\u00e1ty s cel\u00fdmi l\u00edstky.\t\n\t\n\t\tVybaven\u00ed: mal\u00e1 miska, p\u011bkn\u00e9 mal\u00e9 skleni\u010dky.\n\t\n\t\n\t\tEntr\u00e9e","_links":{"self":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200920","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/comments?post=200920"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/posts\/200920\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media\/185029"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/media?parent=200920"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/categories?post=200920"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/cs\/wp-json\/wp\/v2\/tags?post=200920"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}