Directions:
- In a bowl, combine the sliced conch, shrimp, scallop and snapper. Add the cilantro, jalapeno, onion and lime and lemon juice (if the juice doesn't cover the fish, add more until it does); add a bit of salt and pepper. Cover and refrigerate for at least 6 hours, overnight is best.
- To Serve: Stir in the cucumber, avocado, green onions and extra virgin olive oil. Serve with tortilla chips.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 134.14 Kcal (562 kJ) | ||
| Calories from fat | 68.98 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.66g | 12% | |
|---|---|---|---|
| Cholesterol | 34.61mg | 12% | |
| Sodium | 162.56mg | 7% | |
| Potassium | 280.78mg | 6% | |
| Total Carbs | 4.95g | 2% | |
| Sugars | 1.04g | 4% | |
| Dietary Fiber | 1.38g | 6% | |
| Protein | 11.56g | 23% | |
| Vitamin C | 5.8mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 131.86 Kcal (552 kJ) | ||
| Calories from fat | 67.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.53g | 12% | |
|---|---|---|---|
| Cholesterol | 34.02mg | 12% | |
| Sodium | 159.8mg | 7% | |
| Potassium | 276mg | 6% | |
| Total Carbs | 4.86g | 2% | |
| Sugars | 1.02g | 4% | |
| Dietary Fiber | 1.36g | 6% | |
| Protein | 11.36g | 23% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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