Photo: Mike Kenneally
Estimated Nutrition (whole recipe, rough)
574
Calories
30g
Protein
15g
Fat
84g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Potato | 1 medium (173g) baked | 161 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | not in our table | 0 |
| Bonito | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 cloves garlic
- 4 stalks celery
- 4 cups freshly squeezed lime juice
- 1/4 cup sea bass trimmings
- 1 cup red onion (for ceviche)
- 2 inch piece ginger
- 2 chiles habanero chiles (julienned)
- 2 cups red onion (for Leche de Tigre)
- taste sea salt
- 2 pounds sea bass or other white fish
- 1/4 cup cilantro leaves
- 1 cup frozen choclo (Peruvian corn kernels)
- 1 pound sweet potatoes
- taste salt
- 1 teaspoon canola oil
- 1 cup cancha (toasted Peruvian corn)
- taste dried bonito fish flakes
- 2 chiles habanero chiles (roughly chopped)
- 1/2 bunch cilantro stems
- 1 teaspoon sea salt
- taste sugar
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
Recipe sourced from
foodista