Heart-Healthy Seabass Ceviche
Bright, zesty, and irresistibly refreshing, this Heart-Healthy Seabass Ceviche is a nutrient-packed masterpiece that showcases fresh, vibrant ingredients and a flavor-forward approach. Tender cubes of seabass are marinated in tangy lime juice, perfectly "cooking" the fish for a melt-in-your-mouth texture. A colorful medley of creamy avocado, juicy mango, crisp cucumber, and sweet cherry tomatoes brings layers of texture and natural sweetness, while jalapeño and cilantro add an aromatic kick and boldness. With a drizzle of heart-friendly extra virgin olive oil and light seasoning, this quick and easy ceviche is ideal as a wholesome appetizer or light meal. Perfect for seafood lovers seeking a healthy twist, this pescatarian delight is brimming with omega-3s, refreshing produce, and tropical flavors. Ready in just 50 minutes, it’s a surefire way to impress your guests or treat yourself to a nourishing indulgence.
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Recipe Information
Ingredients
- 500 grams fresh seabass fillet
- 120 ml fresh lime juice
- 1 medium red onion
- 1 medium avocado
- 1 medium cucumber
- 150 grams cherry tomatoes
- 20 grams cilantro leaves
- 1 medium jalapeño pepper
- 2 tablespoons extra virgin olive oil
- 0.5 teaspoons salt
- 0.25 teaspoons freshly ground black pepper
- 1 small ripe mango
Instructions
Start by preparing the seabass. Using a sharp knife, remove the skin and any visible bones from the fillet. Cut it into small 1/2-inch cubes and place them in a non-metallic bowl.
Pour the fresh lime juice over the seabass cubes. Ensure all the pieces are fully submerged to allow the acid to 'cook' the fish evenly. Cover the bowl with plastic wrap and refrigerate for 30 minutes.
While the fish is marinating, finely slice the red onion and add it to a large mixing bowl.
Peel the cucumber, remove the seeds, and cut it into small cubes. Add these to the mixing bowl with the onion.
Halve the cherry tomatoes and add them to the bowl.
Finely chop the cilantro leaves and slice the jalapeño pepper thinly after removing the seeds. Add both to the mixture.
Dice the avocado and the small ripe mango, being sure to remove their respective pits. Add these to the vegetable mixture.
After the fish has marinated for 30 minutes, remove it from the refrigerator and gently drain off excess lime juice. Add the 'cooked' seabass to the bowl with the vegetables and fruits.
Drizzle the mixture with the extra virgin olive oil. Season with salt and freshly ground black pepper.
Gently toss all the ingredients together until evenly mixed. Taste for seasoning and adjust if necessary.
Serve the ceviche immediately, garnished with additional cilantro leaves if desired. Enjoy this heart-healthy dish as a refreshing appetizer or as a light meal.
Nutrition Facts
Calories |
1340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 1562 mg | 68% | |
| Total Carbohydrate | 73.2 g | 27% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 37.5 g | ||
| Protein | 109.9 g | 220% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 211 mg | 16% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3594 mg | 76% | |
*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.
