Heart-Healthy Bass Crudo
Delight your taste buds with this Heart-Healthy Bass Crudo, a refreshing and nutritious dish that showcases the delicate flavors of fresh bass fillet. Perfectly sliced and marinated in a vibrant citrus dressing of lemon and lime juice combined with extra-virgin olive oil, this no-cook recipe shines with its simplicity and health-conscious approach. Topped with creamy avocado cubes, crunchy radish slices, fragrant cilantro, and a touch of aromatic orange zest, this crudo is as visually stunning as it is flavorful. A sprinkle of sea salt and freshly ground black pepper balances the dish, while optional serrano chili slices add a hint of spice for those who love an extra kick. Quick and easy with only 20 minutes of preparation, this elegant appetizer is ideal for those seeking a heart-healthy, gluten-free option that doesn’t compromise on taste. Serve it chilled and savor the clean, bright flavors—it’s seafood at its finest!
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Recipe Information
Ingredients
- 400 grams Fresh bass fillet
- 2 tablespoons Lemon juice
- 2 tablespoons Lime juice
- 2 tablespoons Extra-virgin olive oil
- 1 medium Avocado
- 3 small Radishes
- 2 tablespoons Fresh cilantro leaves
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Freshly ground black pepper
- 0.5 teaspoons Orange zest
- 0.5 small Serrano chili
Instructions
Begin by ensuring the bass fillet is extremely fresh. Rinse it under cold water and pat dry with paper towels. Trim any bones or skin, then slice into thin strips, about 1/4 inch thick.
Arrange the bass slices on a chilled serving plate in a single layer. This ensures they marinate evenly.
In a small bowl, combine the lemon juice, lime juice, and extra-virgin olive oil. Whisk together to create a citrus dressing.
Pour the citrus dressing evenly over the bass slices, making sure each piece is well-coated. Let it marinate while you prepare the remaining ingredients.
Halve the avocado, remove the pit, and carefully scoop out the flesh. Cut the avocado into small cubes and distribute them over the fish.
Thinly slice the radishes and spread them over the top, adding a refreshing crunch.
Finely chop the fresh cilantro leaves and sprinkle them over the dish.
Season the dish lightly with sea salt and freshly ground black pepper to taste.
Grate the orange zest directly over the crudo to impart a subtle, aromatic citrus note.
Optional: Thinly slice half a small serrano chili and sprinkle it over the dish for a hint of spice.
Serve immediately as a light appetizer. Enjoy your heart-healthy bass crudo!
Nutrition Facts
Calories |
1015 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.8 g | 88% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 220 mg | 73% | |
| Sodium | 1748 mg | 76% | |
| Total Carbohydrate | 24.0 g | 9% | |
| Dietary Fiber | 11.8 g | 42% | |
| Total Sugars | 5.1 g | ||
| Protein | 87.3 g | 175% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 94 mg | 7% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 2191 mg | 47% | |
*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.
