High Protein Seabass Ceviche
Elevate your seafood game with this refreshing and nutrient-packed High Protein Seabass Ceviche! This vibrant recipe transforms fresh seabass fillets into tender, citrus-marinated morsels, "cooked" to perfection with lime, lemon, and orange juice. Enhanced with the bold flavors of red onion, jalapeño, and fresh cilantro, and balanced with creamy avocado, juicy cherry tomatoes, and crisp cucumber, it's a feast for both the eyes and the palate. With just 30 minutes of prep and zero cook time, this light and wholesome dish is ideal for those seeking a high-protein, low-fat option. Serve it chilled for maximum flavor and pair with tortilla chips or lettuce cups to create the ultimate crowd-pleasing appetizer or light meal. Perfect for fans of healthy, gluten-free, and pescatarian recipes!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams fresh seabass fillets
- 150 ml lime juice
- 50 ml lemon juice
- 50 ml orange juice
- 1 medium red onion
- 20 grams fresh cilantro leaves
- 1 medium jalapeño pepper
- 1 large avocado
- 150 grams cherry tomatoes
- 1 medium cucumber
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
Instructions
Start by ensuring the seabass fillets are skinless and boneless. Cut the fillets into small, bite-sized cubes.
In a large glass or ceramic bowl, combine the seabass cubes with lime juice, lemon juice, and orange juice. Ensure the fish is fully submerged in the citrus juices. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes, or until the fish turns opaque and is ‘cooked’ by the acid in the juices.
While the fish is marinating, finely chop the red onion, cilantro leaves, and jalapeño pepper. Be sure to remove the seeds from the jalapeño if you prefer less heat. Add these ingredients to a mixing bowl.
Cut the avocado into small cubes, halve the cherry tomatoes, and peel and dice the cucumber. Add these to the mixing bowl with the onion, cilantro, and jalapeño.
Once the fish is ready, remove it from the refrigerator. Drain off some of the excess citrus juice if necessary, but ensure the fish remains moist.
Gently combine the marinated seabass with the prepared vegetables and avocado mixture.
Drizzle the ceviche with extra virgin olive oil and season with sea salt and black pepper to taste.
Serve the ceviche immediately for the freshest flavor. Optionally, serve with crispy tortilla chips or lettuce cups for a delightful crunch.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2666 mg | 116% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 22.6 g | ||
| Protein | 113.7 g | 227% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 200 mg | 15% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 3727 mg | 79% | |
*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.
