Coconut, lime & Chilli Ceviche
by TimmyB89
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INGREDIENTS
- 10 kg Yellowtail
- 20 tins Coconut milk
- 26 whole Limes - Zest & Juice
- 1300 ml Lime Juice - Bottle
- 280 grams Red Chilli - Finely Sliced
- 720 grams Shallot - Mandolined
- 180 grams Ginger - Minced
- 360 grams Garlic - Minced
- 6 bunch Corinader - Finely chopped
- 10 grams Salt
INSTRUCTIONS
1. Cube Yellowtail into 1cm square sizes.
2. Whisk all remaining ingredients together to make the sauce for the ceviche.
3. Weigh 100g of sauce into a 200x300 vac pack bag and seal for 15 seconds, then in the same bag weigh 100g of fish and seal for another 15 seconds.
4. Label packs then lay into grey totes on racks for freezing.
1kg sauce mix - 100g portions - 10 packs
1kg fish mix - 100g portions - 10 packs
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (100g) | ||
| Recipe Makes: 100 Servings | ||
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| Calories: 0 | ||
| Calories from Fat: 0 (NaN%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 0g | 0 % | |
| Saturated Fat 0g | 0 % | |
| Monounsaturated Fat 0g | ||
| Polyunsanturated Fat 0g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0mg | 0 % | |
| Potassium 1.3mg | 0 % | |
| Total Carbohydrate 0.1g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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. |
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