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Ecuadorean Ceviche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)80.5923
Energy (kCal)844.123
Carbohydrates (g)106.0237
Total fats (g)10.4893
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Squeeze the juice from the lemons on the onions and set aside. | 2. Simmer shrimp in boiling water for 2 minutes. Reserve 1 cup of the liquid. | 3. Mix everything together, allow to meld for an hour or two. | 4. Serve in soup bowls with popcorn to sprinkle on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    red onion 1/2 diced - - - -
    tomato 1 diced 40.2099 8.6898 1.9658 0.4468
    shrimp 1 321.8674 4.1253 61.6988 4.5787
    orange juice 2 cups 223.2 51.583999999999996 3.472 0.992
    lemon 2 2.5617 0.8233 0.0972 0.0265
    tomato sauce 8 ounces 256.284 40.8013 13.3585 4.4453
    salt - - - -

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



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