Keto Sea Bass Ceviche
Dive into the vibrant flavors of this Keto Sea Bass Ceviche, a light and refreshing dish perfect for seafood lovers following a low-carb lifestyle. This recipe features tender, freshly cubed sea bass "cooked" in a zesty blend of lime and lemon juice, creating a protein-packed centerpiece bursting with citrusy brilliance. Enhanced with crisp red onion, spicy jalapeño, creamy avocado, and aromatic cilantro, every bite is a harmonious balance of textures and tastes. The ceviche is finished with a drizzle of olive oil for luxurious richness, making it a versatile dish ideal for serving as a chilled appetizer or a light main course. With minimal prep time and a unique no-heat cooking method, this keto-friendly recipe is a flavorful way to celebrate fresh, healthy ingredients.
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Recipe Information
Ingredients
- 1 pound fresh sea bass fillets
- 1 cup lime juice
- 0.5 cup lemon juice
- 0.5 cup red onion
- 1 medium jalapeño pepper
- 1 large avocado
- 0.25 cup cilantro leaves
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
Begin by preparing the sea bass. Use a sharp knife to cut the fish into small, even cubes, about 1/2 inch in size. Place the cubed fish in a non-reactive bowl, such as one made of glass or ceramic.
Pour the lime juice and lemon juice over the sea bass cubes, ensuring they are fully submerged. The acidity of the juices will 'cook' the fish by denaturing its proteins, so it's important that each piece is covered.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This allows the fish to marinate and absorb the flavors, while also ensuring it is thoroughly 'cooked' by the citrus juices.
Meanwhile, finely dice the red onion and jalapeño pepper. Be sure to remove the seeds from the jalapeño if you prefer a milder heat.
After 2 hours, remove the marinated sea bass from the refrigerator. You should notice that the fish has turned opaque and is firm to the touch.
Drain the marinade from the fish, leaving just a small amount of liquid to keep the ceviche moist.
Gently fold in the diced red onion, jalapeño, and chopped cilantro leaves. Peel, pit, and dice the avocado, then incorporate it into the ceviche.
Season the mixture with sea salt and freshly ground black pepper to taste. Drizzle with olive oil and gently mix everything together.
Serve the Keto Sea Bass Ceviche chilled, optionally garnished with additional cilantro leaves or lime wedges. Enjoy it as a refreshing appetizer or a light main course.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.8 g | 101% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1524 mg | 66% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 12.9 g | ||
| Protein | 99.0 g | 198% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 176 mg | 14% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 3588 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.
