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Ceviche in Avocado Shells

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.5872
Energy (kCal)510.5547
Carbohydrates (g)60.9234
Total fats (g)29.3982
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Put fish in a glass or earthenware bowl (not metal). | 2. Pour lime juice over the fish. | 3. Cover and refrigerate at least 1 hour or overnight, stirring occasionally. | 4. Drain fish. | 5. Add next 4 ingredients; stir to combine. | 6. Season with oregano, salt, and pepper to taste. | 7. Cut avocados in half lengthwise; remove seed. | 8. Scoop out some of the avocado pulp to form a deeper shell. | 9. Chop pulp and add to the fish mixture. | 10. Fill avocado shells with fish mixture and serve. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    trout 1 boned skinned diced 41.9333 0.0 5.8848 1.8728
    lime juice 1 cup 60.5 20.3764 1.0164 0.1694
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    onion 1 chopped 44.0 10.274000000000001 1.21 0.11
    green chilies 1 can drained chopped 97.1514 24.0 0.0 0.0
    tomato 1 peeled chopped 28.29 6.273 1.476 0.24600000000000002
    oregano dried - - - -
    salt - - - -
    pepper - - - -
    avocado 3 ripe - - - -

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



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