Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
564
Calories
9g
Protein
37g
Fat
62g
Carbs
Counts 12 of 13 ingredients — the other 1 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 |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Orange Juice | 1 medium (131g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Conch | 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 pound cleaned fresh conch, diced
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 1 jalapeño pepper, stemmed, seeded and minced
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon kosher salt
- 1 tablespoon chopped fresh cilantro leaves
- 1/2 European (hothouse) cucumber, peeled and minced
- 1/2 yellow bell pepper, minced
- 1/2 red bell pepper, minced
- 1/4 red onion, minced
- 1/2 cup diced fresh tomato
- 1/4 ripe Florida avocado, diced, or 1/2 ripe Haas avocado (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes