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Pescado Ceviche

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)110.5536
Energy (kCal)783.145
Carbohydrates (g)31.1934
Total fats (g)22.9151
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish. | 2. Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours. Be sure to stir several times. The fish is done once the flesh turns white and opaque, and can be flaked slightly with a fork. This indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we "cook" in the traditional sense. | 3. Serve chilled, garnished with avocado, if desired. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tuna 1 lb red firm-fleshed cod red 652.8015 0.0 105.7629 22.2134
    lemon 3 3.8425 1.2349 0.1458 0.0397
    lime juice 3 11.3438 3.8206 0.1906 0.0318
    garlic clove 1 minced 4.47 0.9918 0.1908 0.015
    red onion 1 cup minced 64.0 14.944 1.76 0.16
    jalapeno 1 chopped 1.6312 0.3656 0.0512 0.0208
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    parsley 2 tablespoons 2.736 0.4811 0.2257 0.06
    tomato 2 firm-fleshed chopped 41.86 9.282 2.184 0.364
    salt - - - -
    avocado 1 sliced - - - -

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



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