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Ceviche Peruvian Style

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)72.5129
Energy (kCal)685.7864
Carbohydrates (g)22.7109
Total fats (g)34.1155
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl. | 2. Add enough lime juice to cover the seafood. Season with salt as needed. | 3. Refrigerate and marinate until the fish is opaque, about 8 hours. | 4. Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    scallop 1/2 sliced 156.4004 7.207999999999999 27.3361 1.1107
    flounder 1/2 lb sliced 158.7604 0.0 28.1459 4.3772
    shrimp 1/4 sliced 80.4668 1.0313 15.4247 1.1447
    plum tomato 1 peeled seeded - - - -
    cucumber 1/4 peeled seeded 3.9 0.9438 0.16899999999999998 0.0286
    chive 1 teaspoon minced 0.3 0.0435 0.0327 0.0073
    cilantro 1 1/2 1/2 chopped 5.52 0.8808 0.5112 0.1248
    oregano 1/2 teaspoon chopped 1.325 0.3446 0.045 0.0214
    garlic 1 teaspoon minced 4.172 0.9257 0.1781 0.013999999999999999
    poblano pepper 1/4 - - - -
    yellow bell pepper 1/4 - - - -
    jalapeno 1/4 minced 0.4078 0.0914 0.0128 0.0052
    olive oil 2 tablespoons 238.68 0.0 0.0 27.0
    coriander powder 1/4 teaspoon 1.341 0.2475 0.0557 0.08
    cumin 1/4 teaspoon ground 1.9688 0.2323 0.0935 0.1169
    sugar 1/8 teaspoon 2.2942 0.5738 0.0 0.0
    tabasco sauce 3 drops - - - -
    lime juice 1/2 cup 30.25 10.1882 0.5082 0.0847
    salt - - - -
    bread sliced - - - -

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



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