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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Seafood should be cut up the same size to ensure even cooking around ¼ to ½ inch pieces. | 2. Fine dice or mince celery, onion, pepers, garlic, tomato and cilantro. | 3. Combine all ingredients in a casserole dish preferable a glass one. The lime juice should just about cover the mixture and place in the refrigerator for 1 ½ to 2 hours. (Cooking time depends on how big you cut up the seafood, bigger pieces equals more time in the fridge.). | 4. Serve with corn/tostada chips, crackers “and once again I’m not saying this because I am one” or fried banana/plantain chips and an ice cold beer. | 5. And if you happen too have a few too many beers; take a shot of the juice from the ceviche in the morning. (Hangover Helper). | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bay scallop	1/2	them		-	-	-	-
shrimp	1/2		uncooked	160.9337	2.0627	30.8494	2.2893
white fish fillet	1	lb	firm	403.4676	0.0	89.7602	2.2667
spice				-	-	-	-
cilantro	1/2	bunch		-	-	-	-
red onion	1	tsp	washed	-	-	-	-
habanero pepper	2 -3		seeded	403.4676	0.0	89.7602	2.2667
tomato	1 -2			0.0	0.0	0.0	0.0
celery rib	1 -2			403.4676	0.0	89.7602	2.2667
garlic clove	1 -2			403.4676	0.0	89.7602	2.2667
lime juice	8 -10			0.0	0.0	0.0	0.0
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
salt pepper				403.4676	0.0	89.7602	2.2667
avocado			cut	-	-	-	-
corn	1/2	cup		62.35	13.5575	2.3707	0.9788
octopus	1/2	lb	cooked	185.8671	4.9867	33.7961	2.3573
squid	1/2		uncooked	208.6565	6.9855	35.3355	3.1298

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