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Shrimp Ceviche

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)91.6805
Energy (kCal)536.207
Carbohydrates (g)13.4742
Total fats (g)11.6637
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Bring a medium pan of water to a boil; cut the shrimp crosswise into thirds. | 2. Drop the shrimp into the boiling water until they just turn pink, about 45 seconds. | 3. Drain immediately and cool under running water. | 4. Put the shrimp in a glass or stainless steel bowl. | 5. Add in tomato, onion, jalapeno, cilantro, lime juice, salt, and pepper; stir. | 6. Cover and refrigerate 3-4 hours. | 7. Shortly before serving, gently stir in the avocado and olive oil. | 8. Serve in small bowls or cocktail glasses. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    large shrimp 1 lb peeled deveined 403.4676 0.0 89.7602 2.2667
    tomato 1 chopped 22.14 4.7847 1.0824 0.24600000000000002
    onion 1/4 chopped 11.0 2.5685 0.3025 0.0275
    jalapeno pepper 1 jarred pickled seeded chopped 1.6312 0.3656 0.0512 0.0208
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    lime juice 1/4 cup 15.125 5.0941 0.2541 0.0424
    salt 1/2 teaspoon - - - -
    pepper 1/4 teaspoon ground 1.4432 0.3677 0.0597 0.0187
    avocado 1 cut - - - -
    olive oil 2 teaspoons 79.56 0.0 0.0 9.0

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



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