Edgy Food
Ethnic Food

Peruvian Ceviche

(1)

Extra sidedish:

by chef Sergio Tominaga

  • details
  • nutrition
  • ingredients
  • farms
  • final steps

Story of the Meal

Maincourse
Serving Size g
Calories 544
Fat 12 g
Saturated Fat g
Carbs 20 g
Fiber 2 g
Protein g
Sodium mg
Sugar g

Extra side dish

We use our extra side dishes with seasonal veggies found at the market, so they may change. We try to make a healthy and delicious snack to balance the meal and to make it more fun.
Our side dishes have in between 40-150 KCal each.

Aji Sauce
Calamari
Celery
Cilantro
Corn
Garlic
Ginger
Kosher Salt
Lime
Octopus
Oyster Sauce
Ponzu Sauce
Red Onion
Shrimp
Sweet Potato
Water

Summer Wind Farms

Satur Farms, owned by chef Eberhard Müller and his wife Paulette Satur, is dedicated to growing the finest vegetables and culinary ingredients. It began when they purchased their original farm on the North Fork of Long Island in 1997, with the intention of growing some vegetables and herbs for Chef Müller's restaurant. Colleagues in New York City asked if they might be able to buy their produce, and the farm as a business became a reality.

Meals are delivered chilled

Containers are oven & microwave safe, lid is not safe.

NOTE: Remove the plastic cup from inside the container before heating.

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Peruvian Ceviche

(1)

Extra sidedish: 1645

Details Nutrition Ingredients Farms

Story of the meal

Maincourse
Serving Size g
Calories 544
Fat 12 g
Saturated Fat g
Carbs 20 g
Fiber 2 g
Protein g
Sodium mg
Sugar g

Extra Side Dish

We use our extra side dishes with seasonal veggies found at the market, so they may change. We try to make a healthy and delicious snack to balance the meal and to make it more fun.

Our side dishes have in between 40-150 KCal each.

Aji Sauce
Calamari
Celery
Cilantro
Corn
Garlic
Ginger
Kosher Salt
Lime
Octopus
Oyster Sauce
Ponzu Sauce
Red Onion
Shrimp
Sweet Potato
Water

Satur Farms.gif

Satur Farms, owned by chef Eberhard Müller and his wife Paulette Satur, is dedicated to growing the finest vegetables and culinary ingredients. It began when they purchased their original farm on the North Fork of Long Island in 1997, with the intention of growing some vegetables and herbs for Chef Müller's restaurant. Colleagues in New York City asked if they might be able to buy their produce, and the farm as a business became a reality.

Community Reviews (1)

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Hi !

We are so happy that you love this meal as much as we do. Now that we know it, we will prioritize this meal in next week's menu and let you know.

The CookUnity Team.

welcome Brooke Alpert M.S., R.D., C.D.N.

We'd like to welcome nationally recognized nutrition expert, author and New Yorker Brooke Alpert to our CookUnity.

Brooke received her Masters of Science at New York University and completed her dietetic training at Mt. Sinai Hospital in affiliation with NYU. She is the founder of B Nutritious, a private nutrition counseling and consulting firm located on the Upper East Side.

She will work with our artisan chefs community creating even healthier, tastier, more balanced and conscious meals for you to enjoy.