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Suggest a better descriptionPound conch and cut into small pieces. Mix together all the ingredients except the lettuce and place in a covered dish to marinate for a few hours at room temperture or overnight in the frig. Sere on crisp lettuce leaves. This is the same as Conch Cerviche served in the Yucatan. It is great with hot rolls and beer. Note: Acquired from Bonnie Bracey (GRWP92A) Prodigy December 29, 1991.
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Serving Size: 1 Serving (947g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 708 | ||
Calories from Fat: 52 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.8g | 8 % | |
Saturated Fat 1.8g | 9 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 294.8mg | 91 % | |
Sodium 915.2mg | 32 % | |
Potassium 1503.8mg | 40 % | |
Total Carbohydrate 41g | 12 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 36.4g | ||
Protein 123.2g | 176 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 708
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