RecipeDB

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	1.657
Energy (kCal)	38.0011
Carbohydrates (g)	9.0182
Total fats (g)	0.2672
Fatty acids, total saturated 20:0 (g)	0.0003
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0113
Fatty acids, total polyunsaturated 17:1 (g)	0.0023
Fatty acids, total trans-monoenoic (g)	0.0005
Fatty acids, total saturated 20:4 undifferentiated (g)	0.0017
Fatty acids, total saturated 4:0 (g)	0.0002
Fatty acids, total trans (g)	0.0009
Riboflavin (mg)	0.0487
Tocopherol, beta (mg)	0.0096
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0003
Fatty acids, total polyunsaturated 24:1 c (g)	0.0001
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.0062
Tocopherol, delta (mg)	0.0021
Arginine (g)	0.1146
Proline (g)	0.0690
Fatty acids, total polyunsaturated 18:1 t (g)	0.0004
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	0.3559
Adjusted Protein (g)	0.0000
Cystine (g)	0.0126
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	1.9258
Copper, Cu (mg)	0.0793
Maltose (g)	0.0000
Zinc, Zn (mg)	0.2140
Total lipid (fat) (g)	0.2672
Vitamin K (phylloquinone) (g)	50.9619
Cholesterol (mg)	6.3000
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0032
Menaquinone-4 (g)	0.0150
Phytosterols (mg)	0.8620
Folate, total (g)	27.0763
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0003
Vitamin A, IU (IU)	1234.9767
Energy (kcal)	38.0011
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0040
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0225
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.0034
Sugars, total (g)	3.8710
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.0238
Vitamin C, total ascorbic acid (mg)	42.4538
Lutein + zeaxanthin (g)	222.9670
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.0035
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0455
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	14.0939
Fatty acids, total saturated 16:0 (g)	0.0243
Carbohydrate, by difference (g)	9.0182
Vitamin D (IU)	0.1000
Fructose (g)	0.4271
Fluoride, F (g)	0.0000
Aspartic acid (g)	0.1653
Tyrosine (g)	0.0313
Potassium, K (mg)	233.3896
Fatty acids, total saturated 12:0 (g)	0.0004
Vitamin A, RAE (g)	63.7092
Serine (g)	0.0516
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0415
Fatty acids, total trans-polyenoic 22:4 (g)	0.0001
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0002
Fatty acids, total saturated 22:0 (g)	0.0004
Fatty acids, total saturated 14:0 (g)	0.0013
Histidine (g)	0.0188
Isoleucine (g)	0.0379
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	0.5381
Water (g)	96.6106
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0005
Carotene, beta (g)	684.3312
Sodium, Na (mg)	37.5996
Iron, Fe (mg)	0.4809
Energy (kJ)	158.2995
Ash (g)	0.6633
Caffeine (mg)	0.0000
Glycine (g)	0.0519
Fatty acids, total trans-polyenoic (g)	0.0003
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.0344
Fatty acids, total polyunsaturated (g)	0.0556
Vitamin E (alpha-tocopherol) (mg)	0.7914
Sucrose (g)	0.2337
Vitamin B-6 (mg)	0.1013
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0050
Vitamin D3 (cholecalciferol) (g)	0.0050
Lysine (g)	0.0809
Beta-sitosterol (mg)	0.3200
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0003
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.0000
Pantothenic acid (mg)	0.2533
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0003
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.0584
Folate, food (g)	27.0763
Fatty acids, total saturated 20:1 (g)	0.0001
Fatty acids, total monounsaturated (g)	0.0709
Stigmasterol (mg)	0.4800
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0080
Fatty acids, total polyunsaturated 16:1 t (g)	0.0001
Fatty acids, total polyunsaturated 17:0 (g)	0.0007
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	11.4993
Fatty acids, total polyunsaturated 16:1 c (g)	0.0010
Fatty acids, total saturated (g)	0.0350
Vitamin B-12 (g)	0.0555
Calcium, Ca (mg)	25.6180
Fatty acids, total saturated 10:0 (g)	0.0001
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0614
Glutamic acid (g)	0.1884
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	11.4330
Vitamin E, added (mg)	0.0000
Retinol (g)	2.7000
Leucine (g)	0.0751
Folate, DFE (g)	27.0763
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0003
Fiber, total dietary (g)	1.0425
Tryptophan (g)	0.0102
Threonine (g)	0.0333
Fatty acids, total polyunsaturated 18:1 c (g)	0.0074
Manganese, Mn (mg)	0.0966
Protein (g)	1.6570
Cryptoxanthin, beta (g)	91.4995
Fatty acids, total saturated 18:1 undifferentiated (g)	0.0650
Betaine (mg)	0.1381
Phosphorus, P (mg)	36.8802
Tocopherol, gamma (mg)	0.0088

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Thaw shrimp in refrigerator overnight. Squeeze juice from shrimp and place in colander. Rinse shrimp with cold water and squeeze shrimp again to remove excess water. This step is important to remove the "fishy taste", from the shrimp. Repeat this process once more and place shrimp in a medium bowl. Add remaining ingredients and mix with a spoon. Dump ceviche into a ziploc bag and place in fridge, turning over the bag every 30 minutes or so to mix ingredients. After marinading for 2-3 hours, drain excess juice from bag and place ceviche back into the medium bowl. Enjoy on top of tostadas or saltine crackers topped with avacado slices. Feel free to double the recipe for potlucks or bbqs. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	1		precooked thawed rinsed	3.55	0.0455	0.6805	0.0505
jalapeno pepper	1		diced	1.6312	0.3656	0.0512	0.0208
red onion	1/2		diced	-	-	-	-
cilantro	1			3.68	0.5872	0.3408	0.0832
plum tomato	2 -3		diced	-	-	-	-
lime juice	3			11.3438	3.8206	0.1906	0.0318
lemon	1			1.2808	0.4116	0.0486	0.0132
orange juice	2	tablespoons		13.95	3.2239999999999998	0.217	0.062
garlic powder	1/4	teaspoon		2.5653	0.5637	0.1283	0.0057

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

Cooking in progress....

The Best Shrimp Ceviche!