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Conch Ceviche with Pineapple

Source: All Recipes
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)146.1866
Energy (kCal)820.5083
Carbohydrates (g)36.4194
Total fats (g)7.0906
  • Cuisine

    Latin American >> Caribbean >> Rest Caribbean

  • Dietary Style

  • Source

    All Recipes

Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Trim and peel the conch, and cut into small cubes. Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. Let stand at room temperature for 1 hour before serving. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    conch 2 pounds 707.2016 9.248 143.0723 6.528
    pineapple 1/2 peeled cored chopped 41.25 10.824000000000002 0.4455 0.099
    water 1/2 cup 0.0 0.0 0.0 0.0
    lemon 2 juiced 2.2367 0.7015 0.0356 0.0244
    cilantro 1 cup chopped 3.68 0.5872 0.3408 0.0832
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    tomato 1 chopped 22.14 4.7847 1.0824 0.24600000000000002
    salt to taste - - - -

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



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