Estimated Nutrition (whole recipe, rough)
Counts 14 of 15 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Shellfish | 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
- =
- 1 ½ Pounds fish fillets, scallops or other shellfish cleaned, cut
- 2 tomatoes, diced
- 2 canned green chilis, diced into 1-inch cubes
- 2 Tbsp Cilantro, chopped
- 1 Cup olive oil
- 1 Clove garlic, minced
- ½ Cup white wine
- 1 Onion, finely chopped
- 1 tsp oregano
- 3 or 4 Genuine California Avocados, cubed
- ½ tsp basil
- 3 Cups rice cooked, hot
- 2 Cups lime juice
- =
Directions
Place fish in large bowl, combine oil, wine, oregano, basil and lime juice; pour over fish.
Cover and refrigerate at least 8 hours.
About 4 hours before serving, add tomatoes chilis, cilantro, garlic and onion. Return to refrigerator.
Just before serving, add avocado cubes, lift seviche from marinade with slotted spoon and serve immediately over rice.
(Makes 12 appetizer servings.)