Low Sodium Bass Crudo
Delight your taste buds with the vibrant, refreshing flavors of Low Sodium Bass Crudo—a health-conscious twist on the classic Italian dish. This elegant recipe showcases thinly sliced fresh bass fillet marinated in a zesty blend of lemon, lime, and orange juices, paired with extra virgin olive oil for a velvety finish. Fresh dill and cilantro infuse herbal brightness, while creamy avocado and crisp cucumber add delightful texture. Completely salt-free, this heart-healthy crudo is seasoned with black pepper for a subtle kick and garnished with fragrant citrus zest for a touch of sophistication. Ready in just 20 minutes, this low-sodium seafood appetizer offers a guilt-free indulgence perfect for any occasion.
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Recipe Information
Ingredients
- 1 pound fresh bass fillet
- 1 medium lemon
- 1 medium lime
- 1 medium orange
- 2 tablespoons extra virgin olive oil
- 1 tablespoon fresh dill
- 1 tablespoon fresh cilantro
- 0.5 teaspoon black pepper
- 1 medium avocado
- 1 small cucumber
Instructions
Begin by chilling a large mixing bowl in the refrigerator for about 10 minutes. This will help keep the bass cold while you prepare the crudo.
Rinse the bass fillet under cold water and pat dry with paper towels. Slice the bass into thin pieces, about 1/8 inch thick, and place them into the chilled mixing bowl.
Zest the lemon, lime, and orange. Reserve the zest for garnishing later.
Squeeze the juice of the lemon, lime, and orange into a small bowl. Pour the citrus juice over the sliced bass in the mixing bowl.
Drizzle extra virgin olive oil over the citrus-marinated bass. Gently toss the fillet pieces to coat them evenly.
Finely chop the fresh dill and cilantro. Add them to the bass, and gently mix to incorporate the herbs throughout.
Season the mixture with black pepper to taste. Avoid using salt to keep the recipe low sodium.
Cover the bowl with plastic wrap and let the crudo marinate in the refrigerator for about 10 minutes.
In the meantime, halve and pit the avocado. Cut it into small cubes, aiming for a similar size to the bass slices.
Peel the cucumber and cut it into small cubes, matching the size of the avocado.
After marination, remove the crudo from the refrigerator and gently fold in the diced avocado and cucumber.
Plate the crudo by arranging it in an elegant layer on a serving plate.
Garnish with the reserved citrus zest and a few extra sprigs of dill or cilantro, if desired.
Serve immediately while still cold, and enjoy this fresh, flavorful, and low sodium dish.
Nutrition Facts
Calories |
1164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.5 g | 93% | |
| Saturated Fat | 12.7 g | 64% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 332 mg | 14% | |
| Total Carbohydrate | 45.3 g | 16% | |
| Dietary Fiber | 17.4 g | 62% | |
| Total Sugars | 17.0 g | ||
| Protein | 100.6 g | 201% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 183 mg | 14% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 2749 mg | 58% | |
*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.
