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Scallop and Snapper Ceviche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)48.6411
Energy (kCal)318.1367
Carbohydrates (g)30.0107
Total fats (g)2.0478
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Toss sea scallops and red snapper filet with 1/2 cup fresh lime juice in a medium glass bowl. | 2. Cover and refrigerate until the fish becomes opaque, about 1 hour. | 3. Drain, then toss with tomato, avocado, red onion, minced, cilantro; 2 tablespoons fresh lime juice, hot pepper sauce, salt & pepper | 4. Serve immediately, cold, on a bed of shredded iceberg lettuce. | 5. NOTE: Ask for sushi-grade fish at your market. | 6. Weight Watchers 5 points. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sea scallop 4 ounces sliced 125.8 6.1313 23.2787 0.9520000000000001
    red snapper fillet 4 ounces skinned diced 100.8667 0.0 22.44 0.5667
    lime juice 1/2 cup 30.25 10.1882 0.5082 0.0847
    tomato 1 diced 32.76 7.0798 1.6016 0.364
    avocado 1/2 pitted peeled diced - - - -
    red onion 1 minced 28.0 6.537999999999999 0.77 0.07
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    lime juice 2 tablespoons 30.25 10.1882 0.5082 0.0847
    pepper sauce 3 dashes - - - -
    salt - - - -
    pepper ground - - - -
    iceberg lettuce shredded - - - -

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



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