Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Clean and rinse fish. Pat dry with clean cloth. | 2. Remove skin and bones. Shred. | 3. Shell and devein any seafood that would require it. Place all seafood in casserole dish. | 4. Cover in lime juice. Refrigerate 2 hours. | 5. Stir. Refrigerate 2 hours. | 6. Drain lime juice. | 7. Mix together jalapenos, onion, oil, tomato, vinegar, salt, pepper, oregano. Stir tomato mixture into fish, coating completely. Refrigerate 3 hours. | 8. Bring to room temp before serving (about 15 minutes). | 9. Garnish with lime wedges. | 10. Variation: Use lemon instead of lime juice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
seafood	1	lb		403.4676	0.0	89.7602	2.2667
lime juice	1 1/2	cups		90.75	30.5646	1.5246	0.2541
jalapeno pepper	2		pickled minced	3.2625	0.7312	0.1024	0.0416
onion	1		chopped	64.0	14.944	1.76	0.16
tomato	1		skinned cubed	62.068999999999996	13.7631	3.2384	0.5397
olive oil	6	tablespoons		716.04	0.0	0.0	81.0
white wine vinegar	2	tablespoons		403.4676	0.0	89.7602	2.2667
oregano	1/4	teaspoon		0.6625	0.1723	0.0225	0.0107
pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
salt	1/2	teaspoon		-	-	-	-
lime wedge	12			403.4676	0.0	89.7602	2.2667

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