Ceviche with Celery
(1 vote)
(1 vote)
Health Score:
96 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 43 min.
Ready in
Calories:
200
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 200 cal. | (10 %) | ||
| Protein | 20 g | (20 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.9 g | (3 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 2.6 mg | (22 %) | ||
| Vitamin K | 26.9 μg | (45 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 15 μg | (5 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.1 μg | (0 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 14 mg | (15 %) | ||
| Potassium | 502 mg | (13 %) | ||
| Calcium | 26 mg | (3 %) | ||
| Magnesium | 32 mg | (11 %) | ||
| Iron | 0.4 mg | (3 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 2.1 g | |||
| Uric acid | 22 mg | |||
| Cholesterol | 60 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams fish fillets (such as turbot)
- 1 Lime (juice)
- 2 stalks Celery
- 1 Red chili pepper
- 4 Tbsps olive oil
- salt
- 2 Tbsps freshly cut cilantro
Preparation steps
1.
Rinse fish, pat dry and cut into strips. Mix with lime juice, cover and let marinate in the refrigerator about 15 minutes.
2.
Rinse, trim and cut celery into strips. Rinse, trim and cut chile pepper crosswise into rings. Sauté chile and celery in 2 tablespoons hot oil, 2-3 minutes. Season with salt and add a little water. Simmer until celery is tender, about 5 minutes. Let cool, then mix with remaining oil, cilantro leaves and fish. Season with salt and serve.
