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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  All Recipes

| 1. In a large glass or ceramic bowl, gently toss the shrimp and scallops with the lime juice and lemon juice. Mix in onion, cucumber, tomato, jalapeno, serrano, cilantro, olive oil, salt, and pepper. Cover bowl, and chill ceviche 1 hour in the refrigerator, until shrimp and scallops are opaque. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shrimp	4	pounds		1287.4696	16.5014	246.7952	18.3147
scallop	1	pound		312.8007	14.415999999999999	54.6721	2.2213
lime	6		juiced	-	-	-	-
lemon	1		juiced	-	-	-	-
white onion	1		chopped	28.0	6.537999999999999	0.77	0.07
cucumber	1		peeled chopped	15.6	3.7752	0.6759999999999999	0.1144
tomato	1		chopped	32.76	7.0798	1.6016	0.364
jalapeno pepper	1		chopped	1.6312	0.3656	0.0512	0.0208
serrano pepper	1		chopped	0.7	0.1466	0.0381	0.0096
cilantro	1	bunch		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
kosher salt	1	tablespoon		-	-	-	-
black pepper	to taste		ground	0.0	0.0	0.0	0.0

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