Ceviche with Tilapia, Garlic, Onions and Peppers
Nutritional values
(Percentage of daily recommendation)
| Calorie | 629 kcal | (30 %) | ||
| Protein | 100.72 g | (103 %) | ||
| Fat | 8.19 g | (7 %) | ||
| Carbohydrates | 51.08 g | (34 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 11.81 g | (39 %) |
| Vitamin A | 1,400.45 mg | (175,056 %) | ||
| Vitamin D | 9.25 μg | (46 %) | ||
| Vitamin E | 2.79 mg | (23 %) | ||
| Vitamin B₁ | 0.41 mg | (41 %) | ||
| Vitamin B₂ | 0.29 mg | (26 %) | ||
| Niacin | 24.96 mg | (208 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 63.19 μg | (21 %) | ||
| Pantothenic acid | 2.63 mg | (44 %) | ||
| Biotin | 2.63 μg | (6 %) | ||
| Vitamin B₁₂ | 4.65 μg | (155 %) | ||
| Vitamin C | 130.41 mg | (137 %) | ||
| Potassium | 1,818.99 mg | (45 %) | ||
| Calcium | 247.59 mg | (25 %) | ||
| Magnesium | 171.59 mg | (57 %) | ||
| Iron | 4.34 mg | (29 %) | ||
| Iodine | 2.09 μg | (1 %) | ||
| Zinc | 3.79 mg | (47 %) | ||
| Saturated fatty acids | 2.61 g | |||
| Cholesterol | 378.75 mg |
Ingredients
- Ingredients
- 2
- 7
organic Limes
- 1
Red onion
- 1 root
fresh garlic
- 1
yellow Bell pepper
- 500 grams
- 250 grams
- 2 handfuls
- 2 tablespoons
minced cilantro
Preparation steps
Peel carrot and cut into sticks. Blanch carrots in a pot of boiling salted water for about 4 minutes, drain, rinse with cold water and drain again. Rinse limes. Cut 3 limes into slices, and squeeze juice from remaining limes.
Peel red onion, cut in half and then cut into thin strips. Peel garlic. Rinse beel pepper, cut in half, remove seeds and ribs and then cut into strips.
Rinse fish fillets, pat dry with paper towel and cut into bite-size pieces. Mix fish in a bowl with onions, garlic and lime juice and leave to marinate for about 30 minutes in the refrigerator.
Layer lime slices, shrimp, carrots, fish pieces and onion in 2 jars and pour remaining marinade over top. Fill with corn kernels, garlic and bell pepper strips and sprinkle with cilantro. Seal the jars and use the same day (for example for a picnic).
