Paleo Sea Bass Ceviche
Fresh, vibrant, and completely paleo, this Sea Bass Ceviche recipe is the perfect blend of tangy citrus flavors and delicate textures. Featuring tender cubes of fresh sea bass "cooked" in a zesty marinade of lime, lemon, and orange juice, this dish captures the essence of clean eating. Diced plum tomatoes, crisp red onion, creamy avocado, and a touch of jalapeño bring a colorful burst of complementary flavors, while cilantro adds herbal brightness to every bite. Finished with a drizzle of extra-virgin olive oil and seasoned to perfection, this ceviche is as refreshing as it is satisfying. Ready in just 25 minutes of prep with hands-off marination, it’s an impressive appetizer or light dinner that pairs beautifully with plantain chips or fresh greens—completely paleo-friendly and gluten-free! Keywords: Paleo Sea Bass Ceviche, citrus-marinated fish, gluten-free ceviche, healthy seafood recipe.
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Recipe Information
Ingredients
- 1 pound fresh sea bass fillets
- 1 cup lime juice
- 0.5 cup lemon juice
- 0.25 cup orange juice
- 1 medium red onion
- 2 plum tomatoes
- 1 jalapeño
- 1 medium avocado
- 0.5 cup cilantro leaves
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 2 tablespoons extra-virgin olive oil
Instructions
Start by preparing the sea bass: remove any skin and bones and slice the fish into small, bite-sized cubes (about 1/2-inch in size).
In a non-reactive bowl (glass or stainless steel), combine the sea bass cubes with lime juice, lemon juice, and orange juice. Ensure the liquid fully covers the fish.
Cover the bowl with plastic wrap or a lid and refrigerate for 1 to 2 hours, or until the fish turns opaque and is 'cooked' by the citrus juice.
While the fish is marinating, finely slice the red onion, dice the plum tomatoes and jalapeño (remove seeds for less heat), and chop the avocado into small cubes.
Roughly chop the cilantro leaves, discarding thick stems, and set aside.
Once the fish has marinated and is ready, drain the excess citrus juices into a separate bowl, leaving just a little moisture with the fish (about 2 tablespoons).
Add the red onion, tomatoes, jalapeño, avocado, and cilantro to the fish. Season with salt and pepper, and gently mix everything together.
Drizzle the olive oil over the ceviche, then toss gently to combine the ingredients without mashing the avocado.
Taste and adjust the seasoning with more salt, pepper, or lime juice if necessary.
Serve chilled immediately, perhaps with plantain chips or on a bed of fresh lettuce leaves for a fully paleo experience.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.8 g | 91% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 1311 mg | 57% | |
| Total Carbohydrate | 67.2 g | 24% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 23.4 g | ||
| Protein | 99.5 g | 199% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 168 mg | 13% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 3703 mg | 79% | |
*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.
