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Mango Scallop Ceviche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)0.6418
Energy (kCal)25.5992
Carbohydrates (g)7.9852
Total fats (g)0.1487
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine in a glass mixing bowl the scallops, lime juice, vinegar, salt and pepper Cover and refrigerate overnight, stirring mixture occasionally. | 2. The following day add to the bowl the peppers, onions, mangos, tomatoes and cilantro- mix gently and well. | 3. Adjust any seasoning. | 4. Serve with tortilla chips or crackers. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sea scallop 1 quartered - - - -
    lime juice 5 bottled 18.9062 6.3676 0.3176 0.0529
    raspberry vinegar 1/2 cup - - - -
    kosher salt 1 teaspoon - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    green bell pepper 2 - - - -
    yellow bell pepper 2 - - - -
    red bell pepper 2 seeded diced - - - -
    red onion 1 1/2 1/2 diced - - - -
    mango 2 -3 diced 0.0 0.0 0.0 0.0
    plum tomato 6 seeded diced - - - -
    cilantro 4 tablespoons chopped 0.92 0.1468 0.0852 0.0208
    tortilla chip - - - -
    cracker - - - -

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



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