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Ceviche

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)102.4762
Energy (kCal)900.3042
Carbohydrates (g)71.4521
Total fats (g)27.1133
  • 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. Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them). | 2. Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    bay scallop 1 pound 503.2011 24.5254 93.1149 3.8080000000000003
    lime 8 juiced 10.0833 3.3961 0.1694 0.0282
    tomato 2 diced 80.4198 17.3796 3.9316 0.8936
    green onion 5 minced 95.85 20.377 3.4435 1.6685
    celery 2 stalks sliced 20.48 3.8016 0.8832 0.2176
    green bell pepper 1/2 minced - - - -
    parsley 1/2 cup chopped 10.8 1.899 0.8909999999999999 0.237
    black pepper ground - - - -
    olive oil 1 1/2 tablespoons 179.01 0.0 0.0 20.25
    cilantro 1/8 cup chopped 0.46 0.0734 0.0426 0.0104

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



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