Ceviche with Shrimp and Avocado
(0 votes)
(0 votes)
Health Score:
89 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
163
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 163 cal. | (8 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3 g | (10 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 5.1 mg | (43 %) | ||
| Vitamin K | 22.8 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.9 mg | (41 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 4.2 μg | (9 %) | ||
| Vitamin B₁₂ | 1.1 μg | (37 %) | ||
| Vitamin C | 57 mg | (60 %) | ||
| Potassium | 554 mg | (14 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 1 mg | (7 %) | ||
| Iodine | 63 μg | (32 %) | ||
| Zinc | 1.8 mg | (23 %) | ||
| Saturated fatty acids | 1.7 g | |||
| Uric acid | 111 mg | |||
| Cholesterol | 90 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
6
Preparation steps
1.
Rinse shrimp and cook in salted water for about 1 minute or until done. Rinse in cold water and drain well, cut into pieces. Rinse and quarter tomatoes, remove seeds and cut into small pieces. Peel onion and cut into small cubes. Rinse and halve bell pepper, remove seeds and ribs and cut into small cubes. Halve avocado, pit and cut pulp into small cubes. Mix lime juice with chopped cilantro, some sugar and cayenne pepper, toss with all prepared ingredients. Refrigerate for about 20 minutes.
2.
Before serving, drizzle with oil.
3.
Place ceviche onto china spoons and serve garnished with cilantro leaves.
