RecipeDB

Source: Genius Kitchen(food.com)

Estimated Nutritional Profile

Nutrient	Quantity
Protein (g)	91.663
Energy (kCal)	472.5443
Carbohydrates (g)	19.2961
Total fats (g)	2.5485
Fatty acids, total saturated 20:0 (g)	0.0000
Fatty acids, total saturated 18:3 undifferentiated (g)	0.0942
Fatty acids, total polyunsaturated 17:1 (g)	0.0000
Fatty acids, total trans-monoenoic (g)	0.0000
Fatty acids, total saturated 20:4 undifferentiated (g)	0.2357
Fatty acids, total saturated 4:0 (g)	0.0000
Fatty acids, total trans (g)	0.0000
Riboflavin (mg)	0.7559
Tocopherol, beta (mg)	0.0104
Lactose (g)	0.0000
Fatty acids, total saturated 22:5 n-3 (DPA) (g)	0.0544
Fatty acids, total polyunsaturated 24:1 c (g)	0.0000
Fatty acids, total saturated 18:4 (g)	0.0000
Fatty acids, total saturated 18:0 (g)	0.1662
Tocopherol, delta (mg)	0.0000
Arginine (g)	0.1212
Proline (g)	0.0585
Fatty acids, total polyunsaturated 18:1 t (g)	0.0000
Campesterol (mg)	0.0000
Glucose (dextrose) (g)	2.5999
Adjusted Protein (g)	0.0000
Cystine (g)	0.0088
Tocotrienol, beta (mg)	0.0000
Selenium, Se (g)	76.9162
Copper, Cu (mg)	1.2420
Maltose (g)	0.0104
Zinc, Zn (mg)	4.9583
Total lipid (fat) (g)	2.5485
Vitamin K (phylloquinone) (g)	34.9886
Cholesterol (mg)	226.6672
Fatty acids, total saturated 22:1 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA) (g)	0.0000
Menaquinone-4 (g)	0.0000
Phytosterols (mg)	23.0767
Folate, total (g)	101.1369
Fatty acids, total trans-polyenoic 20:3 n-6 (g)	0.0000
Vitamin A, IU (IU)	984.0277
Energy (kcal)	472.5443
Fatty acids, total saturated 16:1 undifferentiated (g)	0.0705
Fatty acids, total saturated 14:1 (g)	0.0000
Vitamin D2 (ergocalciferol) (g)	0.0000
Methionine (g)	0.0097
Fatty acids, total saturated 20:5 n-3 (EPA) (g)	0.1043
Sugars, total (g)	6.1601
Folic acid (g)	0.0000
Tocotrienol, alpha (mg)	0.1241
Vitamin C, total ascorbic acid (mg)	44.7220
Lutein + zeaxanthin (g)	72.2533
Fatty acids, total saturated 22:6 n-3 (DHA) (g)	0.1496
Vitamin B-12, added (g)	0.0000
Valine (g)	0.0478
Fatty acids, total trans-polyenoic 18:1-11 t (18:1t n-7) (g)	0.0000
Fatty acids, total polyunsaturated 22:1 c (g)	0.0000
Magnesium, Mg (mg)	120.7536
Fatty acids, total saturated 16:0 (g)	0.4661
Carbohydrate, by difference (g)	19.2961
Vitamin D (IU)	0.0000
Fructose (g)	2.3524
Fluoride, F (g)	1.9570
Aspartic acid (g)	0.2305
Tyrosine (g)	0.0215
Potassium, K (mg)	1445.2057
Fatty acids, total saturated 12:0 (g)	0.0000
Vitamin A, RAE (g)	161.5936
Serine (g)	0.0748
Fatty acids, total trans-polyenoic 21:5 (g)	0.0000
Phenylalanine (g)	0.0469
Fatty acids, total trans-polyenoic 22:4 (g)	0.0000
Alcohol, ethyl (g)	0.0000
Fatty acids, total polyunsaturated 24:0 (g)	0.0000
Fatty acids, total saturated 22:0 (g)	0.0000
Fatty acids, total saturated 14:0 (g)	0.0165
Histidine (g)	0.0205
Isoleucine (g)	0.0319
Fatty acids, total polyunsaturated 18:2 CLAs (g)	0.0000
Niacin (mg)	5.3836
Water (g)	618.6910
Fatty acids, total saturated 8:0 (g)	0.0000
Tocotrienol, delta (mg)	0.0000
Theobromine (mg)	0.0000
Fatty acids, total polyunsaturated 20:2 n-6 c,c (g)	0.0000
Carotene, beta (g)	293.2500
Sodium, Na (mg)	317.4207
Iron, Fe (mg)	6.9567
Energy (kJ)	1976.2105
Ash (g)	6.4812
Caffeine (mg)	0.0000
Glycine (g)	0.0521
Fatty acids, total trans-polyenoic (g)	0.0000
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c (g)	0.0000
Fatty acids, total saturated 18:2 undifferentiated (g)	0.2062
Fatty acids, total polyunsaturated (g)	0.8433
Vitamin E (alpha-tocopherol) (mg)	2.7084
Sucrose (g)	1.1565
Vitamin B-6 (mg)	0.7055
Fatty acids, total trans-polyenoic 13:0 (g)	0.0000
Fatty acids, total saturated 6:0 (g)	0.0000
Vitamin D (D2 + D3) (g)	0.0000
Vitamin D3 (cholecalciferol) (g)	0.0000
Lysine (g)	0.0710
Beta-sitosterol (mg)	0.1067
Fatty acids, total polyunsaturated 20:3 undifferentiated (g)	0.0000
Fatty acids, total trans-polyenoic 15:1 (g)	0.0000
Lycopene (g)	0.0000
Starch (g)	0.8632
Pantothenic acid (mg)	0.5162
Fatty acids, total trans-polyenoic 20:4 n-6 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t,t (g)	0.0000
Fatty acids, total polyunsaturated 15:0 (g)	0.0000
Fatty acids, total trans-polyenoic 18:3i (g)	0.0000
Thiamin (mg)	0.6312
Folate, food (g)	101.1369
Fatty acids, total saturated 20:1 (g)	0.0000
Fatty acids, total monounsaturated (g)	0.4357
Stigmasterol (mg)	0.1600
Fatty acids, total polyunsaturated 18:2 n-6 c,c (g)	0.0000
Fatty acids, total polyunsaturated 16:1 t (g)	0.0000
Fatty acids, total polyunsaturated 17:0 (g)	0.0000
Fatty acids, total polyunsaturated 18:2 i (g)	0.0000
Hydroxyproline (g)	0.0000
Dihydrophylloquinone (g)	0.0000
Choline, total (mg)	311.1160
Fatty acids, total polyunsaturated 16:1 c (g)	0.0000
Fatty acids, total saturated (g)	0.6477
Vitamin B-12 (g)	4.5333
Calcium, Ca (mg)	584.7378
Fatty acids, total saturated 10:0 (g)	0.0000
Galactose (g)	0.0000
Tocotrienol, gamma (mg)	0.0000
Alanine (g)	0.0656
Glutamic acid (g)	0.4268
Fatty acids, total trans-polyenoic 20:3 n-3 (g)	0.0000
Carotene, alpha (g)	13.3600
Vitamin E, added (mg)	0.0000
Retinol (g)	136.0003
Leucine (g)	0.0634
Folate, DFE (g)	101.1369
Fatty acids, total polyunsaturated 22:1 t (g)	0.0000
Fatty acids, total polyunsaturated 18:2 t not further defined (g)	0.0000
Fiber, total dietary (g)	2.0883
Tryptophan (g)	0.0153
Threonine (g)	0.0338
Fatty acids, total polyunsaturated 18:1 c (g)	0.0000
Manganese, Mn (mg)	0.1977
Protein (g)	91.6630
Cryptoxanthin, beta (g)	37.8133
Fatty acids, total saturated 18:1 undifferentiated (g)	0.3664
Betaine (mg)	0.4010
Phosphorus, P (mg)	876.4119
Tocopherol, gamma (mg)	0.0312

Recipe Overview
Ingredients
Processes - Utensils
Instructions

Cuisine
Latin American >> Mexican >> Mexican
Dietary Style
Source
Genius Kitchen(food.com)

Temporal Sequence of Cooking Processes

Early Stage

Middle Stage Processes

Late Stage

Utensils Used

| 1. Bring 1 qt salted water to a boil and add 2 tbsp of the lime juice. | 2. Scoop in the shrimp, cover and let the water return to the boil. | 3. Immediately remove from the heat, set the lid askew and pour off all the liquid. | 4. Replace the cover and let the shrimp steam off the heat for 10 minutes. Spread out the shrimp in a large glass or stainless steel bowl to cool completely. | 5. Peel and devein the shrimp if you wish. | 6. Toss the remaining shrimp with the remaining 1/2 cup lime juice, cover and refrigerate for about an hour. | 7. In a small strainer, rinse the onion under cold water, then shake off the excess liquid. | 8. Add to the shrimp bowl along with the cilantro, ketchup, hot sauce, optional olive oil, cucumber and/or jicama and avocado. | 9. Taste and season with salt, usually about 1/2 teaspoon. | 10. Cover and refrigerate if not serving immediately. | 11. Spoon the ceviche into sundae glasses, martini glasses, or small bowls. | 12. Garnish with sprigs of cilantro and slices of lime. | 13. Serve with tostadas, tortilla chips or saltines to enjoy alongside. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime juice	1/2	cup		30.25	10.1882	0.5082	0.0847
lime juice	2	tablespoons		30.25	10.1882	0.5082	0.0847
shrimp shell	1	lb	raw	403.4676	0.0	89.7602	2.2667
white onion	1/2		chopped	22.0	5.1370000000000005	0.605	0.055
cilantro	1/3	cup		1.2267	0.1957	0.1136	0.0277
ketchup	1/2	cup		403.4676	0.0	89.7602	2.2667
vinegary mexican sauce	1 -2	tablespoon	bottled	403.4676	0.0	89.7602	2.2667
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
cucumber	1	cup	peeled diced	15.6	3.7752	0.6759999999999999	0.1144
avocado	1		peeled pitted cubed	-	-	-	-
salt				-	-	-	-
lime				-	-	-	-
tostada				-	-	-	-

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

Cooking in progress....

Shrimp Ceviche "cocktail"