Low Sodium Sea Bass Ceviche
Elevate your seafood experience with this vibrant and heart-healthy Low Sodium Sea Bass Ceviche! Perfectly marinated in a zesty blend of lime and orange juice, the sea bass transforms into tender, citrus-infused bites without the need for cooking. Packed with fresh produce like avocado, cucumber, tomato, and red onion, this ceviche boasts a delightful balance of textures and flavors, complemented by a hint of jalapeño heat and aromatic cilantro. This low sodium recipe highlights the natural flavors of the ingredients while staying guilt-free and diet-conscious. Ready in just 30 minutes, it’s a refreshing, no-cook option ideal for light lunches, appetizers, or a crowd-pleasing starter. Serve chilled alongside crisp low sodium tortilla chips or atop mixed greens for a dish that’s as vibrant as it is nutritious! Perfect keywords include "low sodium ceviche," "healthy sea bass recipes," and "easy seafood dishes."
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Recipe Information
Ingredients
- 400 grams sea bass fillets, skinless and boneless
- 5 medium limes, freshly juiced
- 60 milliliters orange juice, freshly squeezed
- 1 small red onion, finely diced
- 1 medium tomato, diced
- 1 medium cucumber, diced
- 1 large avocado, diced
- 1 medium jalapeño, finely chopped
- 30 grams fresh cilantro, chopped
- 1 teaspoon black pepper, freshly ground
- 2 tablespoons extra virgin olive oil
Instructions
Cut the sea bass fillets into small 1.5 cm cubes and place them in a glass or ceramic bowl.
Pour the freshly squeezed lime juice and orange juice over the sea bass, ensuring all pieces are submerged. The acid from the citrus will 'cook' the fish.
Cover the bowl with plastic wrap and refrigerate for about 15 minutes or until the sea bass becomes opaque.
While the fish is marinating, prepare the vegetables. Dice the red onion, tomato, cucumber, and avocado, and finely chop the jalapeño and fresh cilantro.
After the fish is 'cooked', drain off most of the citrus juice, leaving about 2 tablespoons in the bowl with the fish.
Gently toss the marinated sea bass with the diced red onion, tomato, cucumber, avocado, jalapeño, and cilantro.
Add the extra virgin olive oil and season the ceviche with freshly ground black pepper, gently mix again to combine all the flavors.
Let the ceviche sit for another 10 minutes in the refrigerator to allow flavors to meld before serving.
Taste before serving, adjust the seasoning if needed, considering the low sodium requirement.
Serve the ceviche chilled, garnished with extra cilantro leaves if desired. Enjoy with low sodium tortilla chips or over a bed of mixed greens.
Nutrition Facts
Calories |
1136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.1 g | 86% | |
| Saturated Fat | 10.4 g | 52% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 311 mg | 14% | |
| Total Carbohydrate | 65.9 g | 24% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 18.8 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 20.0 mcg | 100% | |
| Calcium | 177 mg | 14% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3357 mg | 71% | |
*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.
