Citrus Ceviche
Total Time
38 min
20m prep · 18m cook
Servings
4 people
Rating
Difficulty
Medium
23 views

My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!

Ingredients

  • 0.5 cups fresh lemon juice
  • 0.25 cups fresh lime juice
  • 0.25 cups fresh orange juice
  • 1 teaspoon grated fresh ginger
  • 2 tablespoons extra virgin olive oil
  • 1 pound fresh sea bass fillets , sliced 1/4 inch thick
  • 0.25 cups chopped fresh cilantro
  • 1 onion , thinly sliced
  • 2 avocadoss - peeled , pitted, and cubed
  • salt and pepper to taste
  • 4 hard-cooked eggs , quartered

Instructions

  1. 1

    In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.

  2. 2

    Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

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Nutrition Facts

Per serving

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