Click the Like button to get updates directly in your Facebook feed
Follow @TheDailyMeal on Twitter
Cebiche Mixto Recipe
Aug 02, 2012 @ 3:44 PM
Posted by
Daily Value: 12%
Servings: 4
Low-Fat
Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
Posted by
Nutrition
Cal/Serving: 234Daily Value: 12%
Servings: 4
Low-Fat
Dairy-Free, Gluten-Free, Wheat-Free, Low-Fat-Abs
| Fat | 2g | 3% |
| Saturated | 1g | 3% |
| Trans | 0g | 0% |
| Carbs | 30g | 10% |
| Fiber | 4g | 16% |
| Sugars | 8g | 0% |
| Protein | 24g | 48% |
| Cholesterol | 118mg | 39% |
| Sodium | 792mg | 33% |
| Calcium | 87mg | 9% |
| Magnesium | 73mg | 18% |
| Potassium | 881mg | 25% |
| Iron | 1mg | 8% |
| Zinc | 2mg | 12% |
| Vitamin A | 9566IU | 191% |
| Vitamin C | 36mg | 60% |
| Thiamin (B1) | 0mg | 9% |
| Riboflavin (B2) | 0mg | 15% |
| Niacin (B3) | 3mg | 16% |
| Vitamin B6 | 1mg | 26% |
| Folic Acid (B9) | 54µg | 13% |
| Vitamin B12 | 2µg | 40% |
| Vitamin D | 0µg | 0% |
| Vitamin E | 1mg | 5% |
| Vitamin K | 11µg | 14% |
| Fatty acids, total monounsaturated | 0g | 0% |
| Fatty acids, total polyunsaturated | 1g | 0% |
Have a question about the nutrition data? Let us know.
Pairs Well With
Exclusive from The Daily Meal
There are plenty of ways to gussy up a burger. But to make one that's as mouthwatering as it is...
This go-to recipe for classic barbecued ribs embraces what we refer to as our "oven-cheat...
A cold soup that can be prepared ahead of time is an ideal start to dinner on Fire Island —...
Popular Recipes
Ali Rosen
Try this ceviche made with porgy, calamari, scallops, and blue shrimp with choclo and sweet potato in an ají rocoto leche de tigre. It's light, refreshing, and delicious, and the perfect hors d'oeuvre to serve on a hot summer afternoon.
See all scallop recipes.
Loading...
INGREDIENTS
- 4 ounces porgy fillet, diced
- 4 ounces fresh calamari, sliced, blanched, and chilled
- 12 medium-sized shrimp, peeled, blanched, and chilled
- 4 fresh U-10 scallops, quartered
- 2 tablespoons celery, diced
- 1 tablespoon minced garlic
- 2 habanero chiles, chopped finely
- 1 bunch cilantro, chopped finely
- Salt and pepper, to taste
- 4 ice cubes
- 5 ounces lime juice (juice of 15 limes)
- 2 tablespoons aji rocoto paste
- 1 cup fish stock
- 3 red onions, sliced
- 1 tablespoon choclo, boiled until soft, for garnish
- 2 sweet potatoes, roasted, peeled, and cubed, for garnish
DIRECTIONS
In a large bowl, mix the porgy, calamari, shrimp, and scallops with the celery, garlic, habanero, and cilantro. Season with salt and pepper, to taste. Add the ice cubes and mix well. Cover the mixture with the lime juice. Mix well again, and let sit for 1-2 minutes so the acid begins to "cook" the seafood.
Add the aji rocoto paste, fish stock, and onions. Mix well and season with salt and pepper, to taste. Serve in a large bowl with the choclo and sweet potatoes for garnish.
Recipe Details
Servings: 4Cuisine: Latin/Caribbean
