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My take on the classic Peruvian ceviche. The acidity of the citrus fruit ‘cooks’ the fish. A nice refreshing meal on a hot summer day. It’s imperative to use only freshly caught fish!
Ingredients
- ½ cup fresh lemon juice
- ¼ cup fresh lime juice
- ¼ cup fresh orange juice
- 1 teaspoon grated fresh ginger
- 2 tablespoons extra virgin olive oil
- 1 pound fresh sea bass fillets, sliced 1/4 inch thick
- ¼ cup chopped fresh cilantro
- 1 onion, thinly sliced
- 2 avocados – peeled, pitted, and cubed
- salt and pepper to taste
- 4 hard-cooked eggs, quartered
Directions
Step 1
In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
Step 2
Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 440 | |
| % Daily Value * | |
| Total Fat29g | 37% |
| Saturated Fat5g | 27% |
| Cholesterol259mg | 86% |
| Sodium150mg | 7% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber8g | 27% |
| Total Sugars5g | |
| Protein30g | |
| Vitamin C39mg | 197% |
| Calcium63mg | 5% |
| Iron2mg | 9% |
| Potassium985mg | 21% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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