Cookstr Red Snapper Ceviche With Mango Recipe

Total time: 120 minutes

Keto Friendliness Gauge

Net Carbs are 20% of calories per serving, at 12g per serving. This food is keto-friendly.

How keto-friendly is Cookstr Red Snapper Ceviche With Mango? The Keto Friendliness Gauge visualizes how much this food conforms to the standard keto diet.

  • Green implies that Net Carbs fall within standard keto diet guidelines.
  • Yellow implies that Net Carbs are a little higher than standard keto diet guidelines.
  • Orange implies that Net Carbs are much higher than standard keto diet guidelines and risks kicking you out of ketosis.
  • Red implies that the amount of Net Carbs fall within the upper limits allowed by the keto diet and there's a high risk of getting kicked out of ketosis.

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Keto & Health Insights for Cookstr Red Snapper Ceviche With Mango Recipe

  • Net Carbs are 20% of calories per serving, at 12g per serving. This meal falls within the range for standard keto diet guidelines (at or under 25g of net carbs). If your daily net carb quota is 25g and if this food almost equals that much, consider whether you're going to eat more food later. Always take into account any foods you've already consumed. It's recommended that you track the macros of your daily food consumptions—this makes it easier to avoid overconsumption.

Cookstr Red Snapper Ceviche With Mango Recipe Nutrition Label

Nutrition Facts

Serving Size: 6 servings   ( 156 g )
Amount Per Serving
Calories: 59
Total Fat: 0g
Saturated Fat: 0g
Polyunsaturated Fat: 0g
Monounsaturated Fat: 0g
Trans Fat: 0g
Cholesterol: 0mg
Sodium: 362mg
Total Carbohydrates: 14g
Dietary Fiber: 2g
Sugar: 10g
Protein: 1g
Calcium: 23mg Iron: 0mg
Potassium: 229mg Vitamin A: 52mcg
Vitamin C: 47mg Vitamin D: 0mcg

Ingredients

  • Basic Ceviche prepared with red snapper fillets, trimmed and cut into ½-inch cubes
  • 1 ripe but not too soft mango (a Mexican Ataulfo mango, if you can find one)
  • ½ cup strained freshly squeezed orange juice
  • 2 tablespoons cider vinegar
  • ½ small garlic clove
  • ½ small chile de árbol (with seeds), wiped clean, well toasted, and crumbled
  • ½ small habanero chile
  • ¾ cup water
  • ½ small jicama (about 6 ounces), peeled and cut into ¼-inch dice (about 1 cup)
  • 1 scallion, white and light green part only, thinly sliced (see Notes)
  • 3 tablespoons finely chopped red onion
  • 10 large fresh cilantro sprigs, thick stems removed, the remaining stems and leaves finely chopped (about 3 packed tablespoons)
  • 4 large fresh mint leaves, cut into very thin strips
  • Juice of 1 lime, or as needed, strained
  • Salt if necessary

Instructions

Visit Cookstr's website to view the recipe instructions. (Via Edamam)