Heart-Healthy Sea Bass Ceviche
Prepare to indulge in vibrant, clean flavors with this Heart-Healthy Sea Bass Ceviche—a refreshing and nutritious twist on a classic seafood dish. This recipe showcases tender sea bass "cooked" to perfection in a blend of zesty lime, lemon, and orange juices, creating an irresistible citrus-marinated base. Enhanced with crisp red bell peppers, creamy avocado, fiery jalapeño, and aromatic cilantro, every bite bursts with color and complexity. With just 30 minutes of prep and minimal cooking, this dish is a time-saving idea for light lunches or elegant appetizers. Perfectly balanced with healthy fats from extra-virgin olive oil and fresh vegetables, this ceviche pairs beautifully with whole-grain tortilla chips or lettuce cups for a wholesome serving. Dive in guilt-free with this low-fat, protein-packed meal designed to nourish both body and soul.
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Recipe Information
Ingredients
- 1 pound sea bass fillets
- 1 cup lime juice
- 0.5 cup lemon juice
- 0.25 cup orange juice
- 0.5 medium red onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 large avocado, diced
- 1 small jalapeño, finely minced
- 0.5 cup fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons extra-virgin olive oil
- 1 small cucumber, seeded and diced
- 1 medium tomato, diced
Instructions
Start by preparing the sea bass. Ensure the fillets are deboned and skinless, then cut the sea bass into small, bite-sized cubes.
In a large mixing bowl, combine the lime juice, lemon juice, and orange juice. Add the cubed sea bass to the mixture, making sure the citrus juice fully covers the fish. Cover the bowl with plastic wrap and refrigerate for about 30-60 minutes, or until the fish turns opaque and firms up, indicating that it is properly 'cooked.'
While the fish marinates, finely chop the red onion, red bell pepper, jalapeño, cucumber, and tomato. Also, dice the avocado and chop the cilantro.
Once the sea bass has 'cooked' in the citrus juice, remove the bowl from the refrigerator. Drain some of the excess juice if necessary, but leave a small amount to keep the ceviche moist and flavor-rich.
Add the chopped red onion, red bell pepper, jalapeño, cucumber, tomato, avocado, and cilantro to the sea bass. Gently combine the ingredients.
Season the mixture with salt, black pepper, and extra-virgin olive oil. Toss again gently to combine all flavors.
Let the ceviche sit in the refrigerator for an additional 10 minutes to allow the flavors to meld together.
Before serving, taste and adjust seasoning if necessary. Serve chilled with your choice of whole-grain tortilla chips or crisp lettuce leaves for a heart-healthy crunch.
Nutrition Facts
Calories |
1384 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.8 g | 102% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 2732 mg | 119% | |
| Total Carbohydrate | 83.4 g | 30% | |
| Dietary Fiber | 25.8 g | 92% | |
| Total Sugars | 29.3 g | ||
| Protein | 104.2 g | 208% | |
| Vitamin D | 36.3 mcg | 181% | |
| Calcium | 233 mg | 18% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 4446 mg | 95% | |
*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.
