Chicharrón de Jurel con Pebre y Palta
Crispy Mackerel Bites with Pebre and Avocado
Yes, with a tweak: ensure the fish pieces are not breaded (sin apanado). About 8g net carbs per serving.
What it is
Small, bone-in pieces of mackerel (jurel) fried until exceptionally crispy, resembling pork chicharrones. Served with a vibrant and piquant Chilean 'pebre' (a relish of finely chopped fresh cilantro, red onion, green chili (ají verde), and diced tomato) and generous slices of ripe avocado.
Key ingredients
Mackerel, cilantro, red onion, green chili, tomato, avocado
How to make it keto
Crucially, ensure the fish pieces are not breaded (sin apanado). Request the pebre without any added sugar, which is sometimes used in restaurant preparations.
Watch out for
Pebre may contain a small amount of hidden sugar; monitor the type and amount of oil used for frying.
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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