Carpaccio

Name: Carpaccio
Yield: 10
Ingredients: 1 clean piece of iguana, 500g; For the sauce; 1 and 1/2 tablespoons of finely chopped onion; 2 tablespoons of coarsely chopped capers; 1/4 cup of freshly squeezed lime juice; 1/3 cup of water; 1/4 cup of olive oil; 3 tablespoons of finely chopped parsley; Salt and black pepper to taste; To sprinkle; 2/3 cup of grated Parmesan cheese, cut into shreds

1
1 clean piece of iguana, 500g
2
For the sauce
3
1 and 1/2 tablespoons of finely chopped onion
4
2 tablespoons of coarsely chopped capers
5
1/4 cup of freshly squeezed lime juice
6
1/3 cup of water
7
1/4 cup of olive oil
8
3 tablespoons of finely chopped parsley
9
Salt and black pepper to taste
10
To sprinkle
11
2/3 cup of grated Parmesan cheese, cut into shreds

Ingredients

1
1 clean piece of iguana, 500g
2
For the sauce
3
1 and 1/2 tablespoons of finely chopped onion
4
2 tablespoons of coarsely chopped capers
5
1/4 cup of freshly squeezed lime juice
6
1/3 cup of water
7
1/4 cup of olive oil
8
3 tablespoons of finely chopped parsley
9
Salt and black pepper to taste
10
To sprinkle
11
2/3 cup of grated Parmesan cheese, cut into shreds

Directions

1
Freeze the meat in a freezer, wrapped in plastic film or aluminum foil
2
Prepare the sauce by mixing all the ingredients
3
Remove the meat from the freezer and slice it thinly (preferably with a frozen food slicer)
4
Arrange the slices, still frozen, on individual plates
5
Top with the sauce and cheese
6
Let sit for 10 minutes.