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Krab and Avocado Ceviche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.0212
Energy (kCal)561.9608
Carbohydrates (g)27.3532
Total fats (g)9.2142
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Cut krab into cubes or shred. | 2. Combine all ingredients in a medium sized bowl and toss to evenly distribute the juice and herbs. | 3. Leave in fridge for at least 2 hours. | 4. Serve with tortilla chips. | 5. Additional ideas for variations - Add one or more of the following: | 6. Cucumber with seeds removed and diced. | 7. Cooked Small Shrimp. | 8. Cubed or shredded Mozzarella - or any mild cheese (about 1 cup). | 9. Cubed Cream Cheese (4 oz block). | 10. Green Pepper diced. | 11. Raw Salmon - small cubes. | 12. Cumin - 1/2 teaspoons. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    crabmeat 1 lb 439.7343 0.0 87.7202 6.9813
    rom tomato 2 -3 diced - - - -
    avocado 2 cubed - - - -
    cilantro 1/2 cup chopped 1.84 0.2936 0.1704 0.0416
    garlic clove 1 chopped - - - -
    green onion 5 sliced 95.85 20.377 3.4435 1.6685
    lemon juice 2 tablespoons 6.71 2.1045 0.1067 0.0732
    lime juice 2 tablespoons 7.5625 2.5469999999999997 0.127 0.0212
    chili powder 1 teaspoon 7.614 1.3419 0.3634 0.3856
    oregano 1 teaspoon 2.65 0.6892 0.09 0.0428
    salt 1/2 teaspoon - - - -

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



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