Ceviche de almejas
Ceviche de almejas is a vibrant and refreshing seafood dish originating from coastal regions of Latin America, particularly Peru and Ecuador. It features fresh clams 'cooked' in citrus juice, typically lime, and is mixed with ingredients like red onion, cilantro, chili peppers, and sometimes tomato or avocado. The dish is celebrated for its bright, tangy flavor and is often served as an appetizer or light main course.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates and fat, making it a lean and nutrient-dense option. It is an excellent source of lean protein, vitamin B12, iron, and selenium, with a typical serving containing around 150-200 calories.
Nutrition breakdown
| Calories | 170 kcal |
| Protein | 22 g |
| Carbs | 8 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 480 mg |
| Vitamin B12 | 24 mcg |
| Iron | 22 mg |
| Selenium | 40 mcg |
| Vitamin C | 25 mg |
| Zinc | 3 mg |
| Phosphorus | 280 mg |
| Omega-3 Fatty Acids | 0.5 g |
| Potassium | 350 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
Culturally, ceviche is a cornerstone of coastal Latin American cuisine, with each country having its own variation; the Peruvian version is UNESCO-recognized as an Intangible Cultural Heritage. Nutritionally, the citrus 'cooking' process preserves the clams' delicate texture and nutrients while adding a boost of vitamin C, which enhances iron absorption.
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AI estimate may be inaccurate · Terms