Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Oyster | 6 medium (84g) | 81 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Peppermint | 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 dozen oysters, shucked
- 1 cup lime or lemon juice
- 3 large tomatoes, peeled and chopped
- 1 large onion, finely chopped
- 1 fresh hot red pepper, seeded and chopped
- 2 tablespoons mint leaves, chopped
- salt, freshly ground pepper
- lettuce leaves
Directions
Put the oysters into a large glass or china bowl with the lime or lemon juice, cover, and refrigerate overnight.
Strain the oysters, reserving the juice.
In the bowl combine the oysters with the tomatoes, onion, hot pepper, mint leaves, and 1/4 cup of the reserved juice.
Season to taste with salt and pepper.
Line a serving bowl with lettuce leaves and pour in the oyster mixture.
Category:Guatemalan Recipes
Category:Guatemalan Soups