Seafood Ceviche
Nutritional values
(Percentage of daily recommendation)
| Calorie | 427 cal. | (20 %) | ||
| Protein | 41 g | (42 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 10 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 11.2 μg | (56 %) | ||
| Vitamin E | 6 mg | (50 %) | ||
| Vitamin K | 26.2 μg | (44 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 15.7 mg | (131 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 97 μg | (32 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 20.7 μg | (46 %) | ||
| Vitamin B₁₂ | 17 μg | (567 %) | ||
| Vitamin C | 42 mg | (44 %) | ||
| Potassium | 1,108 mg | (28 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 104 mg | (35 %) | ||
| Iron | 7.8 mg | (52 %) | ||
| Iodine | 213 μg | (107 %) | ||
| Zinc | 5.2 mg | (65 %) | ||
| Saturated fatty acids | 6.6 g | |||
| Uric acid | 358 mg | |||
| Cholesterol | 503 mg | |||
| Complete sugar | 4 g |
Ingredients
- For the mussels
- 1 kilogram mussels
- 1 l Vegetable broth
- For the octopus
- 600 grams Octopus
- ⅛ l Vinegar
- 4 garlic cloves
- 4 Tbsps lemon juice
- 1 generous pinch grated Lemon peel
- 6 Tbsps olive oil
- salt
- freshly ground peppers
- For the squid
- 4 large Squid tentacles
- 400 grams Ground meat (mixed)
- 1 onion
- 2 garlic cloves
- 2 Tbsps Caper
- 1 generous pinch Lemon peel
- salt
- peppers
- 1 egg yolk
- 3 Tbsps olive oil
- For the vegetables
- 8 Tomatoes
- 2 red onions
- 1 bunch parsley
- 8 milt to medium-hot Pepperoncini
Preparation steps
For the mussels, rinse the shellfish thoroughly. Remove any open mussels. Bring the broth to a boil in a pot. Carefully place the mussels in the pot, cover and cook for about 6-8 minutes, until tender. Remove from the broth and discard any closed mussels. Remove the meat from the shells.
For the octopus, rinse well and bring to a boil with 2 liters (approximately 8 cups) of water, along with the vinegar and 1 tablespoon of salt in a saucepan. Simmer over low heat half- covered for about 1 hour. Check for doneness with a fork. Remove from the broth with a slotted spoon and drain. Keep the broth warm. Cut the octopus into pieces and mix with the mussel meat in a bowl. Peel the garlic and chop finely. Mix the garlic with oil, lemon juice and zest and season with salt and pepper. Mix the octopus and mussels with the marinade, cover and refrigerate.
For the stuffed squid, peel and finely dice the onion and the garlic. Mix with the ground meat. Season with salt and pepper and stir in the egg yolks. Drain the capers, chop and mix in. Rinse the squid tubes inside and out, pat dry and then fill with the meat mixture. Close the tube tightly and secure with a skewer. Fry in hot oil. Pour in the cooking liquid from the octopus and simmer for about 20 minutes. Remove from the broth, drain and allow to cool, then cut into slices.
Meanwhile for the vegetables, rinse the tomatoes, cut in half, remove the seeds if desired and cut into bite-sized pieces. Peel the onions and cut into small cubes. Rinse the parsley, shake dry and chop. Rinse the pepperoncini and cut into rings.
Mix all the salad ingredients together and season with a little mussel broth. Cover and refrigerate for at least 1 hour. Arrange in shallow bowls and serve.
