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Shrimp and Scallop Ceviche (No Onions)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)120.0856
Energy (kCal)1512.3689
Carbohydrates (g)222.1153
Total fats (g)16.6728
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Chop the raw shrimp and scallops (if necessary) into dime size pieces. | 2. Place in bowl and cover with lime juice, stir in the tequila. | 3. Mix, cover and refrigerate overnight. (This 'cooks' the seafood). | 4. Chop all vegetables and herbs/spices (except the avocado) into pieces smaller than the seafood and mix with the 1/4 cup lime juice and tequila. Add Tabasco Sauce. Stir, cover and refrigerate overnight. | 5. The next day drain the brine from the seafood. Pour the seafood into the vegetable mix. Toss. Serve with guacamole or sliced avocado, additional tabasco sauce on the side and tortilla chips. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    shrimp 1/2 raw peeled deveined 192.6671 0.0 45.5601 1.156
    bay scallop 1/2 raw 251.6006 12.2627 46.5574 1.9040000000000001
    lime juice 3/4 cup 45.375 15.2823 0.7623 0.1271
    tequila 1/4 cup 38.7027 3.9758 0.1056 0.0352
    lime juice 1/4 cup 45.375 15.2823 0.7623 0.1271
    tequila 1/4 cup 38.7027 3.9758 0.1056 0.0352
    tomato 1 seeded diced 32.76 7.0798 1.6016 0.364
    cucumber 1 peeled seeded diced - - - -
    cilantro 1 cup chopped 3.68 0.5872 0.3408 0.0832
    salt 1/2 teaspoon - - - -
    white pepper 1/4 teaspoon 1.776 0.4117 0.0624 0.0127
    oregano 1/2 teaspoon 1.325 0.3446 0.045 0.0214
    jalapeno pepper 2 seeded chopped 3.2625 0.7312 0.1024 0.0416
    black olive 1 can sliced - - - -
    tabasco sauce 1/8 teaspoon - - - -
    avocado 1 peeled sliced - - - -
    tortilla chip 8 ounces 941.22 181.44 24.948 12.9276

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



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