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Whole Foods' Tropical Scallop and Mango Ceviche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)5.0973
Energy (kCal)333.95
Carbohydrates (g)60.8672
Total fats (g)12.0466
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch scallops for 1 minute in a large pot of boiling, salted water. | 2. Remove to a shallow dish. Add red onion, lime juice, orange juice, chives, salt and pepper. | 3. Combine well and refrigerate 2–3 hours, stirring once or twice. | 4. Before serving, add diced mango and avocado. If desired, serve on single romaine leaves garnished with fruit slices. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sea scallop 1 trimmed sliced - - - -
    red onion 1 sliced 28.0 6.537999999999999 0.77 0.07
    lime juice 1/2 cup 30.25 10.1882 0.5082 0.0847
    orange juice 1/2 cup 55.8 12.895999999999999 0.868 0.248
    chive 1 tablespoon chopped 0.9 0.1305 0.0981 0.0219
    sea salt - - - -
    pepper ground - - - -
    mango 1 ripe peeled diced 99.0 24.717 1.3530000000000002 0.627
    avocado 1/2 cup diced 120.0 6.3975 1.5 10.995
    romaine leaf - - - -
    orange - - - -
    lime - - - -
    star fruit - - - -

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



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