Dairy-Free Seabass Ceviche
Experience the vibrant flavors of the sea with this Dairy-Free Seabass Ceviche, a refreshing and healthy dish perfect for warm weather or casual gatherings. Featuring tender seabass fillets "cooked" in a zesty trio of lime, lemon, and orange juices, this no-cook recipe bursts with fresh, citrusy goodness. Complemented by finely sliced red onion, fiery jalapeño, creamy avocado, juicy tomato, and fragrant cilantro, every bite is a medley of textures and flavors. Quick to prepare and naturally dairy-free, it's a perfect option for those seeking a light, gluten-free meal that’s loaded with nutrients and bright flavors. Serve it with crispy tortilla chips or over a bed of greens to make it an irresistible appetizer or main course.
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Recipe Information
Ingredients
- 1 pound fresh seabass fillets
- 1 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1 medium, finely sliced red onion
- 1 medium, finely chopped jalapeño
- 1/4 cup, chopped fresh cilantro
- 1 large, diced ripe avocado
- 1 large, diced tomato
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
Start by preparing the seabass fillets: Rinse them under cold water and pat dry with paper towels. Cut the fillets into small, bite-sized cubes about 1/2 inch each.
In a medium glass or ceramic bowl, combine the seabass cubes with lime juice, lemon juice, and orange juice. Ensure all the fish pieces are covered in the citrus mixture.
Cover the bowl with plastic wrap and refrigerate for approximately 30 to 60 minutes, or until the seabass turns opaque, indicating it is 'cooked' by the acid in the citrus juices.
While the fish marinates, prepare the vegetables: thinly slice the red onion, chop the jalapeño (remove seeds for less heat), dice the tomato, and chop the cilantro.
Once the seabass is ready, drain off some of the excess citrus juice, leaving just enough to keep the fish moist.
Mix in the red onion, jalapeño, tomato, cilantro, and avocado gently into the marinated seabass.
Season with sea salt and black pepper to taste. Mix everything together thoroughly but gently to avoid smashing the avocado.
Serve the ceviche immediately, with additional lime wedges on the side if desired. It pairs wonderfully with tortilla chips or over a bed of greens for a light, refreshing meal.
Nutrition Facts
Calories |
1126 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.1 g | 66% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 4398 mg | 191% | |
| Total Carbohydrate | 80.1 g | 29% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 33.2 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 175 mg | 13% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 3402 mg | 72% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
