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Scallop Ceviche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.461
Energy (kCal)219.475
Carbohydrates (g)50.378
Total fats (g)1.3378
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. In a bowl, mix together the sliced scallops with the lime and lemon juice. | 2. Mix in the tomato, green and red chili and red onion. | 3. Cover and marinate in the refrigerator for at least 1 hour. | 4. Serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 2 -3 sliced 0.0 0.0 0.0 0.0
    lime juice 1 dash - - - -
    lemon juice 1 dash - - - -
    red tomato 2 chopped ripe 65.52 14.1596 3.2032 0.728
    green chili pepper 1 de-seeded chopped 89.955 21.2744 4.4978 0.4498
    red chile 1 de-seeded chopped - - - -
    red onion 1 chopped 64.0 14.944 1.76 0.16

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



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