Dressed Seafood Salad
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr 20 min.
Ready in
Calories:
336
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 336 cal. | (16 %) | ||
| Protein | 49 g | (50 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 18 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.6 mg | (75 %) | ||
| Vitamin D | 8.3 μg | (42 %) | ||
| Vitamin E | 9.7 mg | (81 %) | ||
| Vitamin K | 289.9 μg | (483 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 16.8 mg | (140 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 187 μg | (62 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 14 μg | (31 %) | ||
| Vitamin B₁₂ | 5.6 μg | (187 %) | ||
| Vitamin C | 68 mg | (72 %) | ||
| Potassium | 1,861 mg | (47 %) | ||
| Calcium | 312 mg | (31 %) | ||
| Magnesium | 216 mg | (72 %) | ||
| Iron | 13.6 mg | (91 %) | ||
| Iodine | 322 μg | (161 %) | ||
| Zinc | 7.1 mg | (89 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 764 mg | |||
| Cholesterol | 428 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 12 Scallop (corals removed)
- 12 large shrimp (peeled)
- fresh Lime juice
- 1 tsp Sea salt
- 1 red chili pepper (seeds removed and finely sliced)
- 1 Red onion (finely sliced)
- 8 Tomatoes (seeds removed and finely diced)
- 3 Tbsps fresh, chopped cilantro
- 1 Tbsp olive oil
- 4 soft Lettuce
- fresh oregano (to garnish)
Preparation steps
1.
Cut the scallops in half and place in a bowl with the shrimps, lime juice, salt and chilli. Cover and set aside to marinate for one hour.
2.
Mix the onions, tomatoes, coriander and oil together to make the salsa.
3.
Remove the scallops and shrimp from the marinade and mix in the salsa.
4.
Place the lettuce leaves onto serving plates, spoon over the ceviche and garnish with the oregano.
