Paleo Seabass Ceviche
Dive into a refreshing and nutrient-packed dish with this Paleo Seabass Ceviche recipe, a perfect fusion of vibrant citrus flavors and fresh, wholesome ingredients. Ideal for seafood lovers seeking a healthy yet indulgent meal, this gluten-free and dairy-free ceviche features tender seabass fillets "cooked" in a tangy blend of lime, lemon, and orange juices. Complemented by zesty jalapeño, crisp red onion, juicy cherry tomatoes, creamy avocado, and aromatic cilantro, each bite bursts with flavor and texture. Ready in just 90 minutes, this paleo-friendly ceviche is a showstopping appetizer or light meal that pairs perfectly with fresh lime wedges or lettuce cups. Treat your palate to a taste of the tropics with this elegant, protein-rich recipe!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound seabass fillets
- 0.5 cup fresh lime juice
- 0.25 cup fresh lemon juice
- 0.25 cup fresh orange juice
- 0.5 cup red onion
- 1 medium jalapeño
- 1 cup cherry tomatoes
- 0.5 cup fresh cilantro
- 1 medium avocado
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
Instructions
Begin by cutting the seabass fillets into small, bite-sized cubes, ensuring a uniform size for even marination.
Place the seabass cubes in a large glass or ceramic bowl. Avoid using metal bowls as they may alter the taste of the citrus juices.
Pour the fresh lime juice, lemon juice, and orange juice over the seabass, making sure all the fish is adequately submerged in the citrus mixture.
Cover the bowl with plastic wrap and refrigerate for an hour, allowing the acidic juices to effectively 'cook' the fish.
While the seabass is marinating, thinly slice the red onion and chop the jalapeño (remember to remove the seeds for less heat) and set them aside.
Halve the cherry tomatoes and finely chop the fresh cilantro and keep them ready along with the chopped onion and jalapeño.
Once marinated, remove the seabass from the refrigerator. You will notice the fish has turned opaque, indicating it is 'cooked'.
Drain the excess citrus juice from the bowl using a sieve or gently with a spoon, leaving just a little juice to keep the ceviche moist.
Add the sliced red onion, cherry tomatoes, chopped jalapeño, and cilantro to the bowl with the marinated seabass.
Gently combine all the ingredients and season with sea salt and black pepper to taste.
Peel and pit the avocado, then cut it into small cubes. Carefully fold the avocado into the ceviche mixture.
Toss the ceviche gently one final time and serve immediately with extra lime wedges on the side if desired.
Nutrition Facts
Calories |
950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.7 g | 56% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 272 mg | 91% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 50.0 g | 18% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 18.5 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 147 mg | 11% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3350 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.
