Whole30 Sea Bass Ceviche
Dive into the vibrant, zesty flavors of this Whole30 Sea Bass Ceviche, a refreshing and nutritious dish that's as tantalizing as it is wholesome. Made with fresh sea bass cured in a tangy blend of lime and lemon juice, this no-cook recipe is complemented by a medley of crisp vegetables like cucumber, tomato, and red onion, with a hint of heat from jalapeño. Fresh cilantro adds a burst of herbaceous flavor, while creamy diced avocado lends a luxurious finish. Ready in just 40 minutes, this protein-packed ceviche is perfect as a light appetizer, a healthy lunch, or an impressive starter for gatherings. Gluten-free, paleo, and Whole30-compliant, it's a guilt-free way to enjoy bold, citrusy seafood. Serve it chilled and watch it disappear!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 pound Sea bass fillet, fresh
- 0.5 cup Lime juice, freshly squeezed
- 0.25 cup Lemon juice, freshly squeezed
- 0.5 cup Red onion, finely chopped
- 1 medium Tomato, diced
- 1 small Cucumber, peeled, and diced
- 1 medium Jalapeño, minced
- 0.25 cup Cilantro, fresh, chopped
- 1 medium Avocado, diced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper, freshly ground
Instructions
Start by preparing the sea bass fillet: ensure it is fresh and completely deboned. Use a sharp knife to chop the sea bass into 1/2 inch cubes.
In a glass or ceramic bowl, combine the sea bass cubes with the freshly squeezed lime and lemon juice. Make sure the fish is completely submerged.
Cover the bowl with plastic wrap and place it in the refrigerator for 30 minutes. The acidity from the citrus juices will cure (cook) the fish.
While the fish is marinating, prepare the vegetables: finely chop the red onion, dice the tomato (removing seeds if desired), peel and dice the cucumber, and mince the jalapeño (remove seeds for less heat).
Once the sea bass has cured in the citrus juices for 30 minutes, remove the bowl from the refrigerator.
Add the chopped onion, tomato, cucumber, jalapeño, and cilantro to the fish mixture. Stir gently to combine all ingredients thoroughly.
Season the ceviche with salt and freshly ground black pepper to taste, adjusting to your preference.
Before serving, carefully fold in the diced avocado, ensuring it holds its shape.
Serve the ceviche chilled in bowls or shallow dishes, optionally garnished with extra cilantro leaves. Enjoy this refreshing, Whole30-compliant dish!
Nutrition Facts
Calories |
941 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.9 g | 56% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 1527 mg | 66% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 14.3 g | ||
| Protein | 99.2 g | 198% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 174 mg | 13% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 3392 mg | 72% | |
*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.
