Costela de Tambaqui Assada na Brasa com Vinagrete Keto
Grilled Tambaqui Ribs with Keto Vinaigrette
Yes, with a tweak: ensure no starchy accompaniments are served. About 7g net carbs per serving.
What it is
Succulent ribs from the Tambaqui fish, a large freshwater species from the Amazon, traditionally grilled over charcoal (na brasa) until flaky, moist, and flavorful. Served with a vibrant, tangy keto vinaigrette made from finely diced tomatoes, red onions, bell peppers, extra virgin olive oil, and vinegar, prepared without any added sugar often found in conventional vinaigrettes.
Key ingredients
Tambaqui ribs, olive oil, salt, black pepper, garlic. For vinaigrette: Tomatoes, red onion, bell peppers (minimal), extra virgin olive oil, red wine vinegar, salt, black pepper, fresh parsley.
How to make it keto
Ensure no starchy accompaniments are served. Confirm the vinaigrette is completely sugar-free and use moderate amounts of tomato, onion, and bell pepper for carb control.
Watch out for
Sugary vinaigrette, high-carb side dishes, excessive quantities of tomato/onion/bell pepper in the vinaigrette.
Macros are estimates for a typical serving and vary by restaurant. Confirm ingredients with staff, especially if you have allergies. Our ingredient lists are generated automatically and describe how a dish is typically made.
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