Low Sodium Seabass Ceviche
Indulge in a refreshing and vibrant dish with this Low Sodium Seabass Ceviche, a perfect balance of bold flavors and healthy eating. This recipe features tender cubes of fresh seabass "cooked" in a zesty trio of lime, lemon, and orange juices, delivering a tangy citrus punch that pairs beautifully with the crisp textures of red onion, jalapeño, cucumber, and juicy tomato. A sprinkle of fresh cilantro and creamy avocado adds depth while black pepper ties the flavors together. With no additional salt, this heart-healthy ceviche is a great choice for those watching their sodium intake. Ready in just 90 minutes, it’s a light, chilled dish ideal for summer gatherings or as an elegant appetizer. Serve it with a garnish of cilantro or lime slices for the perfect finishing touch!
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Recipe Information
Ingredients
- 500 grams seabass fillet
- 120 milliliters lime juice
- 60 milliliters lemon juice
- 30 milliliters orange juice
- 1 medium red onion
- 1 small jalapeño pepper
- 1 medium tomato
- 1 small cucumber
- 30 grams cilantro
- 1 large avocado
- 1 teaspoon black pepper
Instructions
Start by preparing the seabass fillet. Rinse under cold water and pat dry with paper towels. Cut the fillet into small, even cubes of about 1 cm.
Place the seabass cubes in a non-reactive bowl. Pour 120 ml of lime juice, 60 ml of lemon juice, and 30 ml of orange juice over the fish. Stir gently to ensure all the fish is coated in the juice.
Cover the bowl with plastic wrap and place it in the refrigerator. Allow the seabass to marinate and 'cook' in the citrus juices for at least 1 hour or until the fish turns opaque.
While the fish is marinating, finely dice the red onion, jalapeño pepper, tomato, and cucumber. Place these chopped vegetables in a mixing bowl.
Chop the cilantro finely and add it to the vegetable mix in the bowl.
Once the fish is done marinating, remove from the refrigerator and drain off most of the citrus juice, leaving just a small amount to keep the fish moistened.
Gently fold in the prepared vegetables into the marinated fish mixture, being careful not to break the fish pieces.
Dice the avocado into small cubes and add to the ceviche, folding gently to incorporate. Season the ceviche with a teaspoon of freshly ground black pepper, adjusting to taste as desired.
Serve the seabass ceviche chilled, garnished with extra cilantro or slices of lime if preferred.
Nutrition Facts
Calories |
1129 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.0 g | 68% | |
| Saturated Fat | 9.9 g | 50% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 240 mg | 80% | |
| Sodium | 1554 mg | 68% | |
| Total Carbohydrate | 64.6 g | 23% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 25.3 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 190 mg | 15% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 3886 mg | 83% | |
*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.
