Fan Created
Spicy Roasted Corn
Barramundi Ceviche
- 15m prep
- 30m cook
- Serves 8

Calories | 236.4kcal | 12% |
---|---|---|
Fat | 14.56 | 21% |
Carbs | 18.86 | 7% |
Sugars | 2.72 | 3% |
Protein | 10.83 | 22% |
Sodium | 138.38mg | 7% |
Fiber | 6.07 | 22% |
* Percent Daily Values based on a 2,000 calorie diet. View all nutrients
Amount per serving
Calories | 236.4kcal | 12% |
---|---|---|
Fat | 14.56 | 21% |
Saturated Fat | 2.68 | 13% |
Trans Fat | 0.02 | 2% |
Monounsaturated Fat | 7.99 | 799% |
Polyunsaturated Fat | 2.6 | 260% |
Carbs | 18.86 | 7% |
Fiber | 6.07 | 22% |
Sugars | 2.72 | 3% |
Protein | 10.83 | 22% |
Cholesterol | 21.4mg | 7% |
Sodium | 138.38mg | 7% |
Calcium | 18.94mg | 2% |
Magnesium | 39.97mg | 11% |
% Daily Value*
Potassium | 685.55mg | 20% |
---|---|---|
Iron | 0.7mg | 5% |
Zinc | 0.67mg | 7% |
Phosphorus | 73.89mg | 11% |
Vitamin A | 101.26mkg | 13% |
Thiamin B1 | 0.1mg | 9% |
Riboflavin B2 | 0.12mg | 9% |
Niacin B3 | 1.88mg | 12% |
Vitamin B6 | 0.27mg | 19% |
Folic Acid B9 | 78.75mkg | 39% |
Vitamin B12 | 0mkg | 0% |
Vitamin C | 17.66mg | 22% |
Vitamin D | 3.83mkg | 77% |
Vitamin E | 2.08mg | 17% |
Vitamin K | 20.63mkg | 28% |
* Percent Daily Values based on a 2,000 calorie diet.
Health Scores are calculated on a 1-10 scale based on nutrient density and USDA recommendations for a healthy diet. A higher Health Score means healthier food. The value based on impact of more than 28 nutrients, here are the main ones:
Nutrients with positive impact
Fiber 6.07 | 22% DV |
Protein 10.83 | 22% DV |
Calcium 18.94mg | 2% DV |
Magnesium 39.97mg | 11% DV |
Potassium 685.55mg | 20% DV |
Iron 0.7mg | 5% DV |
Vitamin A 101.26mkg | 13% DV |
Vitamin C 17.66mg | 22% DV |
Nutrients with negative impact
Saturated Fat 2.68 | 13% DV |
Trans Fat 0.02 | 2% DV |
Carbs 18.86 | 7% DV |
Sugars 2.72 | 3% DV |
Cholesterol 21.4mg | 7% DV |
Sodium 138.38mg | 7% DV |
“Sure, you could just serve up this Spicy Roasted Corn Barramundi Ceviche family-style in a bowl with some tortilla chips or something. But you can easily make this an elegant summer appetizer by piling it on some mashed avocado (I used a round cookie cutter to mold my avocado) and serving it with plantain chips.” Recipe and photos are courtesy of Chris Cockren of Shared Appetite.
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