Hervey Bay Scallop Ceviche Recipe
Recipe By Kitchen Nine
4.6
12 Rating -
Rate
1hr total
1hr total
plan
Bookmark
ingredients serve
serve1
Add to Shopping ListIngredients for Hervey Bay Scallop Ceviche Recipe
- 1/4 Lebanese cucumber, peeled, seeds removed and finely diced
- 1/4 Long red chilli, seeds removed and finely chopped
- 1/4 Juice And Zest Lemon
- 1/4 Zest Ne Orange
- 1/2 tablespoon Chardonnay vinegar
- 1/4 tablespoon Extra virgin olive oil
- As required Salt and freshly ground black pepper
- 3 Raw scallops
- As required Cashew and orange pesto
- 1/2 tablespoon Roasted and unsalted cashews, roughly chopped
- 0.19 cup Chopped coriander, leaves, stems and roots
- 0.06 cup Olive oil
- pinch Pinch of salt
Nutrition
value
value
235
calories per serving
23 g Fat3 g Protein4 g Carbs2 g FiberOther
Current Totals
- Fat23g
- Protein3g
- Carbs4g
- Fiber2g
MacroNutrients
- Carbs4g
- Protein3g
- Fiber2g
Fats
- Fat23g
Vitamins & Minerals
- Calcium52mg
- Iron2mg
- Vitamin A1073mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B3< 1mg
- Vitamin B6< 1mg
- Vitamin B922mcg
- Vitamin B120mcg
- Vitamin C15mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium48mg
- Manganese< 1mg
- Phosphorus62mg
- Selenium1mcg
- Zinc< 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Kitchen Nine