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Ceviche Mexicana

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)209.4762
Energy (kCal)1154.5422
Carbohydrates (g)58.393
Total fats (g)7.391
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Night Before: | 2. Rinse fish in cold water and place in a large bowl. | 3. Add enough lime juice to cover the fish. | 4. Cover dish and marinade overnight in refrigerator. | 5. Next Day: | 6. Drain fish and discard marinade. | 7. Combine fish with onions, tomatoes, avacados and jalapenos. | 8. Add additional lime juice, fresh cilantro; and salt and pepper to taste. | 9. Granish with lime wedges. | 10. Serve with saltine crackers or tostados. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white fish fillet 1 kg chopped 889.4927 0.0 197.8871 4.9971
    lime 8 -10 - - - -
    onion 1 chopped 64.0 14.944 1.76 0.16
    tomato 5 chopped 201.0495 43.449 9.8291 2.2339
    avocado 5 chopped - - - -
    jalapeno membrane 4 chopped 889.4927 0.0 197.8871 4.9971
    cilantro chopped - - - -
    salt - - - -
    pepper - - - -

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



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