Ceviche
SuperfoodExceptional nutritional value
Сырая рыба, маринованная в цитрусовом соке.
Севиче — сырая рыба или морепродукты, маринованные в соке лайма с луком, кинзой и перцем чили. Много белка, мало жира и углеводов. Используйте очень свежую рыбу из надёжного источника.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 14g | 25.0% |
| Fat | 2g | 2.9% |
| Carbs | 5g | 1.7% |
| Simple Sugars | 1.75g | Estimate |
| Complex Carbs | 3.25g | Estimate |
| Water | 78g | 3.1% |
| Calories | 85 | 3.8% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.7 | g | 3.5% |
| Monounsaturated | 0.8 | g | 3.2% |
| Polyunsaturated | 0.5 | g | 3.8% |
| Omega-3 | 0.15 | g | Estimate |
| EPA | 60 | mg | 6.7% |
| DHA | 120 | mg | 13.3% |
| Omega-6 | 0.35 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 4 | mg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 45 | mcg | 5.0% |
| vitamin B1 | 0.15 | mg | 12.5% |
| vitamin B2 | 0.12 | mg | 9.2% |
| vitamin B3 | 1.8 | mg | 11.3% |
| vitamin B6 | 0.18 | mg | 10.6% |
| vitamin B12 | 0.4 | mcg | 16.7% |
| vitamin C | 4 | mg | 4.4% |
| vitamin D | 0.3 (12 ME) | mcg | 2.0% |
| vitamin K | 8 | mcg | 6.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 35 | mg | 3.5% |
| iron | 1.2 | mg | 6.7% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 110 | mg | 15.7% |
| potassium | 220 | mg | 8.5% |
| sodium | 280 | mg | 12.2% |
| zinc | 1.1 | mg | 10.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | - | — | ||
| Isoleucine | - | — | ||
| Leucine | - | — | ||
| Lysine | - | — | ||
| Methionine | - | — | ||
| Phenylalanine | - | — | ||
| Threonine | - | — | ||
| Tryptophan | - | — | ||
| Valine | - | — |
Compare with other products
Values per 100 g
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Recipe
See full recipeIngredients
- Fresh white fish (sea bass or snapper), diced 300 g
- Fresh lime juice 120 ml
- Red onion, thinly sliced 1/2
- Fresh cilantro, chopped 2 tbsp
- Chili pepper (aji or serrano), minced 1
- Garlic, minced 1 clove
- Salt 1 tsp
- Sweet potato or corn, to serve optional
Instructions
- 1
Cut the very fresh, well-chilled fish into even bite-sized cubes.
- 2
Rinse the sliced red onion in cold water to soften its sharpness, then drain.
- 3
Combine the fish with lime juice, garlic, chili, and salt, making sure the fish is submerged.
- 4
Let it cure in the refrigerator until the fish turns opaque, about 10 to 15 minutes.
- 5
Fold in the red onion and most of the cilantro just before serving.
- 6
Taste and adjust salt and lime, then plate with the remaining cilantro.
- 7
Serve cold, traditionally with boiled sweet potato or corn on the side.