Sea Bass Ceviche
Bright, vibrant, and irresistibly fresh, this Sea Bass Ceviche recipe is the perfect dish to elevate your appetizer game or serve as a light, refreshing main course. Featuring tender sea bass marinated in tangy lime and lemon juice, this dish showcases the magic of "cooking" fish with citrus. Complemented by creamy avocado, juicy tomatoes, and a touch of heat from jalapeño peppers, each bite bursts with flavor. Topped with fragrant cilantro and finished with a drizzle of olive oil, this ceviche is as elegant as it is effortless. With minimal prep time and bold flavors, it’s ideal for seafood lovers seeking a gluten-free, keto-friendly masterpiece that’s ready in under an hour. Serve it with tortilla chips or crisp lettuce for a party-perfect experience!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Fresh sea bass fillets
- 180 milliliters Lime juice
- 60 milliliters Lemon juice
- 1 medium Red onion
- 2 medium Tomato
- 1 large Avocado
- 30 grams Cilantro leaves
- 1 medium Jalapeño pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Start by rinsing the fresh sea bass fillets under cold water and pat them dry with paper towels.
Cut the sea bass into small, bite-sized cubes, about 1/2 inch each, and place them in a large glass or ceramic bowl.
Pour the lime juice and lemon juice over the cubed sea bass, ensuring they are fully submerged. This acidic marinade will 'cook' the fish.
Cover the bowl with plastic wrap and refrigerate for about 20-30 minutes, or until the fish becomes opaque and firm.
While the fish is marinating, peel and thinly slice the red onion. Dice the tomatoes, removing seeds if preferred. Halve the avocado, remove the pit, and cube the flesh. Finely chop the cilantro leaves. For the jalapeño, remove seeds and membranes if a milder flavor is desired, and finely dice it.
Once the fish has marinated sufficiently, drain the excess citrus juice carefully, leaving just a little to keep the fish moist.
Gently toss the marinated sea bass with the prepared vegetables and cilantro in a large serving bowl.
Season with salt and black pepper to taste, and drizzle the olive oil over the mixture, gently combining all the ingredients.
Refrigerate for an additional 10 minutes to let the flavors meld before serving.
Serve the ceviche in small bowls or on plates accompanied by tortilla chips or crisp lettuce leaves.
Nutrition Facts
Calories |
1414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.1 g | 104% | |
| Saturated Fat | 14.2 g | 71% | |
| Polyunsaturated Fat | 6.5 g | ||
| Cholesterol | 275 mg | 92% | |
| Sodium | 5088 mg | 221% | |
| Total Carbohydrate | 73.7 g | 27% | |
| Dietary Fiber | 20.2 g | 72% | |
| Total Sugars | 32.4 g | ||
| Protein | 110.2 g | 220% | |
| Vitamin D | 25.0 mcg | 125% | |
| Calcium | 191 mg | 15% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 3959 mg | 84% | |
*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.
