Ceviche with Hot Peppers and Limes
(0 votes)
(0 votes)
Health Score:
98 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 2 h. 10 min.
Ready in
Calories:
113
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 113 cal. | (5 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 3 g | (3 %) | ||
| Carbohydrates | 1 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 0.9 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 6.7 mg | (56 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 11 μg | (4 %) | ||
| Pantothenic acid | 0.1 mg | (2 %) | ||
| Biotin | 0.2 μg | (0 %) | ||
| Vitamin B₁₂ | 2.6 μg | (87 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 414 mg | (10 %) | ||
| Calcium | 4 mg | (0 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 0.3 mg | (2 %) | ||
| Iodine | 65 μg | (33 %) | ||
| Zinc | 0 mg | (0 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 5 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 white fish fillets (without skin)
- 2 Limes (organic)
- 1 Red Pepperoncini
- 1 yellow Pepperoncini
- freshly ground peppers
- salt
Preparation steps
1.
Rinse fish fillets, pat dry and cut into cubes. Rinse limes. Squeeze juice of one lime, cut the other lime into quarters and then into thin slices. Rinse pepperoncini, remove seeds and ribs and cut into thin rings.
2.
Combine fish cubes, lime juice, lime slices and pepperoncini rings, season with pepper and refrigerate, covered, for about 2 hours. Season with salt just before serving.
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