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Peruvian Ceviche

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)203.3917
Energy (kCal)925.4221
Carbohydrates (g)3.3624
Total fats (g)5.355
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Boil sliced corn with a few anise seeds. | 2. Boil sweet potatoes, peel and cut into slices 1 inch (2 cm) thick. | 3. Wash fish with water and salt. Cut in squares 1/2 inch thick. | 4. Slice onion thinly; add salt. | 5. Cut chili in halves, seeded and deveined. | 6. Place fish on serving dish and season with crushed garlic and salt. Add finely chopped chili, key lime juice, pepper and chopped cilantro. Let set for 10 minutes (taste juice to check hotness). Place onions over fish. | 7. Decorate the platter with the slices of corn (corn cut in 8 slices), chili, sweet potato and leaves of lettuce. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    sole fillet 2 1/4 907.8021 0.0 201.9605 5.1
    key lime juice 8 squeezed 907.8021 0.0 201.9605 5.1
    chili pepper 5 chopped 6.25 1.4781 0.3125 0.0312
    salt - - - -
    pepper - - - -
    cilantro 1 1/2 1/2 chopped 5.52 0.8808 0.5112 0.1248
    garlic 3 -5 crushed 0.0 0.0 0.0 0.0
    lettuce 3 leaves 5.85 1.0035 0.6075 0.099
    potato 3 sweet - - - -
    corn - - - -
    chili pepper 1 cut 6.25 1.4781 0.3125 0.0312

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



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