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Eric and Debi's Seafood Seviche

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)671.6696
Energy (kCal)3682.4903
Carbohydrates (g)104.4735
Total fats (g)48.4827
  • Cuisine

    Latin American >> Mexican >> Mexican

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Stir the halibut, shrimp, scallops, lemon juice, and grapefruit juice together in a glass bowl. Cover, and refrigerate at least 6 hours until the halibut turns opaque. | 2. Stir the bell pepper, jalapeno pepper, onion, olives, ginger, sugar, salt, and tomato paste together in a glass bowl until no chunks of tomato paste remain. Drain the seafood, and add to the vegetable mixture along with the tomatoes. Gently stir until evenly combined, then return to the refrigerator to chill at least 15 minutes before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    halibut fillet 1/2 pound cut 201.7338 0.0 44.8801 1.1333
    shrimp 10 peeled deveined cut 3218.6740000000004 41.2534 616.9881 45.7868
    sea scallop 4 cut - - - -
    lemon juice 1/2 cup 26.84 8.418 0.42700000000000005 0.2928
    grapefruit juice 1/4 cup 24.0825 5.681 0.3088 0.0618
    yellow bell pepper 1 diced 201.7338 0.0 44.8801 1.1333
    jalapeno pepper 3 seeded minced - - - -
    maui onion 1/3 cup diced 201.7338 0.0 44.8801 1.1333
    green olive 1/4 cup chopped 201.7338 0.0 44.8801 1.1333
    ginger root 1 tablespoon minced 4.8 1.0662 0.1092 0.045
    brown sugar 1 tablespoon 34.2 8.8281 0.0108 0.0
    salt 1 teaspoon - - - -
    tomato paste 1 can 139.4 32.147 7.343999999999999 0.799
    tomato 1 diced 32.76 7.0798 1.6016 0.364

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



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