Mediterranean Diet Seabass Ceviche
Dive into the vibrant flavors of the Mediterranean with this Seabass Ceviche recipe, a refreshing and wholesome dish perfect for seafood lovers adhering to a Mediterranean diet. Featuring tender seabass fillets marinated in a zesty blend of lime and lemon juice, this no-cook ceviche is brought to life with the addition of cherry tomatoes, crisp cucumbers, capers, fresh parsley, and mint. The creamy richness of diced avocado and a drizzle of extra virgin olive oil enhance the dish, while optional red chili flakes lend a subtle kick. Ready in just 30 minutes, this light yet satisfying recipe is ideal as a starter or main course, beautifully paired with whole-grain bread or crunchy lettuce cups. Packed with heart-healthy ingredients and Mediterranean-inspired flair, this seabass ceviche offers a delightful medley of textures and flavors that will transport your taste buds to sunny coastal shores.
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Recipe Information
Ingredients
- 1 lb seabass fillets, skinless and boneless
- 0.5 cup fresh lime juice
- 0.25 cup fresh lemon juice
- 3 tablespoons extra virgin olive oil
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, diced
- 0.5 cup red onion, finely chopped
- 2 tablespoons capers, drained
- 0.25 cup fresh parsley, chopped
- 0.25 cup fresh mint, chopped
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper, freshly ground
- 0.25 teaspoon red chili flakes (optional)
- 1 medium avocado, diced
Instructions
Start by rinsing the seabass fillets under cold water and pat them dry with paper towels.
Using a sharp knife, cut the seabass into small, uniform cubes, roughly about half an inch in size. Place the cubes in a large glass or ceramic bowl.
Pour the fresh lime and lemon juices over the fish, ensuring the pieces are fully submerged. This citrus juice will ‘cook’ the fish by denaturing the proteins. Cover the bowl with plastic wrap and refrigerate for 15-20 minutes, or until the fish turns opaque.
While the fish is marinating, prepare the vegetables. Quarter the cherry tomatoes and dice the cucumber. Finely chop the red onion and set aside.
Once the fish is ready, drain any excess liquid from the bowl, leaving just a bit of citrus juice to keep it moist.
Add the olive oil, cherry tomatoes, cucumber, red onion, capers, parsley, and mint to the fish. Mix gently to combine.
Season the ceviche with sea salt, black pepper, and red chili flakes if using. Adjust the seasoning to taste.
Finally, gently fold in the diced avocado, being careful not to mash it.
Serve the ceviche immediately, garnished with additional mint or parsley for a fresh, vibrant appearance. Enjoy as a starter or a light main dish with a side of whole-grain bread or crispy lettuces, suitable for the Mediterranean diet.
Nutrition Facts
Calories |
1388 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 78.1 g | 100% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1915 mg | 83% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 21.7 g | ||
| Protein | 120.5 g | 241% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 512 mg | 39% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 4587 mg | 98% | |
*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.
