Photo: K8
Seviche
13 ingredients
20 min
8 to 10 servings
openrecipes
"This recipe was given to me by a dear friend from Ecuador. This dish is also great with raw shrimp, scallops, or fish. If using canned oysters, cover the dish with plastic wrap and place in refrigerator for about 30 minutes. If using raw shrimp, scallops, or fish, cover with plastic wrap and place in refrigerator for at least 2 hours or until they are opaque in the middle."
Estimated Nutrition (whole recipe, rough)
337
Calories
13g
Protein
16g
Fat
37g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Oyster | 6 medium (84g) | 81 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- 2 large Spanish onions, sliced
- 1 large ripe tomato
- 1/2 cup olive oil
- 3/4 cup fresh lemon juice
- 4 (8 ounce) cans oysters
- 1 large ripe tomato, diced
- 3 green onions, chopped
- 3/8 cup ketchup
- 1/2 teaspoon soy sauce
- 1/2 teaspoon garlic salt
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon granulated sugar
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes