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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a ceramic or glass bowl, combine chiles, orange juice, lemon juice, and orange peel. Add the fish and refrigerate for 4 to 6 hours, stirring occasionally until the fish loses all translucency. You may leave in the refrigerator overnight to marinate, if desired. Remove the fish, reserving the juice. | 2. Mix ¼ cup of the reserved juice with the oil and parsley. Toss in the strawberries and fish until well coated. Arrange the serviche on plates and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
jalapeno chile	6		minced	25.2167	0.0	5.61	0.1417
orange juice	3/4	cup	squeezed	83.7	19.344	1.3019999999999998	0.37200000000000005
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
orange peel	1	teaspoon	grated	1.94	0.5	0.03	0.004
red snapper	1	1	cut	25.2167	0.0	5.61	0.1417
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
red onion	1		sliced separated	-	-	-	-
strawberry	1/2		sliced	24.32	5.8368	0.5092	0.228
parsley	2	tablespoons	minced	2.736	0.4811	0.2257	0.06

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.