Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
701
Calories
17g
Protein
16g
Fat
123g
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Orange Bell Pepper | 1 medium (119g) | 31 |
| Tomato | 1 medium (123g) | 22 |
| Lime | juice of 1 lime (44ml) | 11 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 3 pounds frozen, cleaned, and cooked conch
- 1/4 cup olive oil
- 2 tablespoons minced shallots, peeled and minced
- 3 medium tomatoes, diced
- 1 yellow or orange bell pepper, diced
- 1 large jalapeño, seeded and minced
- 1/4 cup coarsely chopped fresh flat-leaf parsley
- 1/4 cup coarsely chopped fresh cilantro
- Juice of 4 limes, plus extra limes, cut into wedges, for serving
- 1/4 cup red-wine vinegar
- 1 tablespoon kosher salt
- 2 teaspoons freshly ground black pepper
- 1/2 teaspoon cayenne pepper
- Saltines or other white crackers for serving
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