Seabass Ceviche
Dive into the vibrant world of Latin American cuisine with this irresistible Seabass Ceviche recipe, a refreshing and zesty dish perfect for a light appetizer or summer gathering. Featuring tender cubes of fresh seabass "cooked" in a tangy citrus marinade of lime, lemon, and orange juices, this classic ceviche bursts with fresh, clean flavors. Enhanced with the natural sweetness of diced avocado, tomato, and cucumber, the subtle heat from finely chopped jalapeño, and aromatic cilantro, every bite offers a harmonious balance of textures and tastes. Quick and no-cook, this recipe is ready in just 20 minutes, making it a hassle-free yet elegant addition to your table. Serve with crunchy tortilla chips for scooping, and you'll have a crowd-pleaser that’s as beautiful as it is delicious. Perfect for seafood lovers seeking authentic, vibrant, and gluten-free dining options!
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Recipe Information
Ingredients
- 1 lb fresh seabass fillet
- 0.5 cup lime juice
- 0.25 cup lemon juice
- 0.25 cup orange juice
- 0.5 red onion, finely sliced
- 1 jalapeño pepper, finely chopped
- 0.25 cup cilantro leaves, chopped
- 1 tsp salt
- 1 avocado, diced
- 1 tomato, seeded and diced
- 1 cucumber, peeled, seeded, and diced
- 2 tbsp extra virgin olive oil
- 1 package tortilla chips, for serving
Instructions
Begin by ensuring your seabass is skinless and boneless. Cut the seabass into small, bite-sized cubes, approximately 1/2-inch pieces.
Place the diced seabass into a medium glass or ceramic bowl. Avoid using metal bowls as they can react with the citrus.
Pour the lime juice, lemon juice, and orange juice over the seabass, ensuring the fish is completely submerged. This citrus mixture will 'cook' the fish.
Cover the bowl with plastic wrap and refrigerate. Let the fish marinate for at least 15 minutes, or until it turns opaque, indicating it is 'cooked' by the acids in the citrus juice.
After marination, add the finely sliced red onion, chopped jalapeño, and chopped cilantro to the fish mixture. Stir to combine.
Season the ceviche with salt and gently fold in the diced avocado, tomato, and cucumber.
Drizzle the ceviche with extra virgin olive oil and give it a gentle stir to incorporate the flavors.
Taste and adjust seasoning with more salt, citrus juices, or cilantro as desired.
Serve the ceviche immediately with tortilla chips on the side for scooping.
For best results, consume the ceviche the same day it is prepared, as the textures and flavors are optimal when fresh.
Nutrition Facts
Calories |
2182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 121.9 g | 156% | |
| Saturated Fat | 19.4 g | 97% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 3525 mg | 153% | |
| Total Carbohydrate | 184.0 g | 67% | |
| Dietary Fiber | 22.7 g | 81% | |
| Total Sugars | 16.0 g | ||
| Protein | 113.0 g | 226% | |
| Vitamin D | 22.7 mcg | 113% | |
| Calcium | 314 mg | 24% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3300 mg | 70% | |
*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.
