Low Carb Sea Bass Ceviche
Dive into the vibrant flavors of this Low Carb Sea Bass Ceviche, a refreshing dish that’s as healthy as it is delicious! Featuring tender bites of fresh sea bass marinated in tangy lime juice, this recipe brings together crisp red onion, sweet red bell pepper, spicy jalapeño, and cool cucumber for a perfect balance of textures and taste. Fresh cilantro and creamy avocado add an irresistible, herby richness, while the lime juice "cooks" the fish to perfection in just 30 minutes. Quick to prepare and naturally low in carbs, this ceviche makes an excellent appetizer or light meal, ideal for those seeking a fresh, nutritious option. Serve it beautifully garnished with cilantro and enjoy a flavorful bite of the tropics! Perfect for gluten-free, keto, or pescatarian diets, this easy recipe is sure to impress your guests. Keywords: sea bass ceviche recipe, low carb ceviche, healthy seafood appetizer, quick ceviche recipe.
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Recipe Information
Ingredients
- 400 grams fresh sea bass fillet
- 120 milliliters lime juice
- 0.5 medium red onion
- 0.5 medium red bell pepper
- 1 small jalapeño
- 1 small cucumber
- 0.5 cup cilantro leaves
- 1 medium avocado
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by slicing the fresh sea bass fillet into small, bite-sized cubes. Place the cubes in a non-reactive bowl.
Pour the lime juice over the sea bass cubes, ensuring they are thoroughly submerged. Cover the bowl and refrigerate for 30 minutes, allowing the acid in the lime juice to 'cook' the fish.
While the fish is marinating, finely dice the red onion and red bell pepper. Seed and finely slice the jalapeño, and peel, seed, and dice the cucumber.
Chop the cilantro leaves and add to a separate bowl with the diced red onion, red bell pepper, jalapeño, and cucumber. Mix well.
After 30 minutes, remove the sea bass from the refrigerator. The fish should appear opaque and firm to the touch.
Drain off any excess lime juice from the bowl of fish, then combine the marinated sea bass with the prepared vegetable mixture. Gently stir to mix all ingredients thoroughly.
Halve the avocado, remove the pit, and dice the flesh. Incorporate it gently into the ceviche mixture.
Season the ceviche with salt and black pepper, adjusting to taste. Ensure everything is evenly mixed.
Serve immediately in small bowls or on a platter as a refreshing and healthy appetizer or light meal, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
857 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.2 g | 53% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 192 mg | 64% | |
| Sodium | 1529 mg | 66% | |
| Total Carbohydrate | 41.3 g | 15% | |
| Dietary Fiber | 17.1 g | 61% | |
| Total Sugars | 10.8 g | ||
| Protein | 91.5 g | 183% | |
| Vitamin D | 32.0 mcg | 160% | |
| Calcium | 196 mg | 15% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 3420 mg | 73% | |
*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.
