Ingredients
4
Original
Grams, liters
Ounces, pounds
Cups, Tablespoons
Medidas
Select all ingredients
500 grams red snapper loin, with skin, for the ceviche
5 limes, (lime juice) for the ceviche
coarse salt, for the ceviche
222 grams tomato, cut into jardinera, without pulp, for the ceviche
1 onion, medium, cut into paisan, for the ceviche
2 serrano chiles, diced brunoise, seedless, for the ceviche
1 teaspoon salt, for the ceviche
1 teaspoon white pepper, for the ceviche
1 teaspoon dried oregano, for the ceviche
1 lemon, (zest), for the avocado ice cream
30 grams sugar, for the avocado ice cream
150 grams sour cream, for the avocado ice cream
2 avocados, ripe, for the avocado ice cream
1 lime, (juice), for the avocado ice cream
1 pinch salt, for the avocado ice cream
250 grams couscous
2 cups water, for the cous cous
salt, for the cous cous
beet sprout, for decoration
fresh cilantro, (sprouts) for decoration
1.1 libras red snapper loin, with skin, for the ceviche
5 limes, (lime juice) for the ceviche
0 coarse salt, for the ceviche
7.83 onzas tomato, cut into jardinera, without pulp, for the ceviche
1 onion, medium, cut into paisan, for the ceviche
2 serrano chiles, diced brunoise, seedless, for the ceviche
0.22 onzas salt, for the ceviche
0.08 onzas white pepper, for the ceviche
0.07 onzas dried oregano, for the ceviche
1 lemon, (zest), for the avocado ice cream
1.06 onzas sugar, for the avocado ice cream
5.22 onzas líquidas sour cream, for the avocado ice cream
2 avocados, ripe, for the avocado ice cream
1 lime, (juice), for the avocado ice cream
1 pinch salt, for the avocado ice cream
8.82 onzas couscous
16.89 onzas líquidas water, for the cous cous
0 salt, for the cous cous
0 beet sprout, for decoration
0 fresh cilantro, (sprouts) for decoration
2.04 tazas red snapper loin, with skin, for the ceviche
5 limes, (lime juice) for the ceviche
0 coarse salt, for the ceviche
13.21 cucharadas tomato, cut into jardinera, without pulp, for the ceviche
1 onion, medium, cut into paisan, for the ceviche
2 serrano chiles, diced brunoise, seedless, for the ceviche
1 teaspoon salt, for the ceviche
1 teaspoon white pepper, for the ceviche
1 teaspoon dried oregano, for the ceviche
1 lemon, (zest), for the avocado ice cream
2.5 cucharadas sugar, for the avocado ice cream
10.31 cucharadas sour cream, for the avocado ice cream
2 avocados, ripe, for the avocado ice cream
1 lime, (juice), for the avocado ice cream
1 pinch salt, for the avocado ice cream
1.37 tazas couscous
2 cups water, for the cous cous
0 salt, for the cous cous
0 beet sprout, for decoration
0 fresh cilantro, (sprouts) for decoration
500 grams red snapper loin, with skin, for the ceviche
5 limes, (lime juice) for the ceviche
0 coarse salt, for the ceviche
222 grams tomato, cut into jardinera, without pulp, for the ceviche
1 onion, medium, cut into paisan, for the ceviche
2 serrano chiles, diced brunoise, seedless, for the ceviche
6.15 gramos salt, for the ceviche
2.4 gramos white pepper, for the ceviche
1.85 gramos dried oregano, for the ceviche
1 lemon, (zest), for the avocado ice cream
30 grams sugar, for the avocado ice cream
150 grams sour cream, for the avocado ice cream
2 avocados, ripe, for the avocado ice cream
1 lime, (juice), for the avocado ice cream
1 pinch salt, for the avocado ice cream
250 grams couscous
50 centilitros water, for the cous cous
0 salt, for the cous cous
0 beet sprout, for decoration
0 fresh cilantro, (sprouts) for decoration
