Citrus Ceviche

Citrus Ceviche

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!

Preparation Time
25 mins
Cooking Time
15 mins
Total Time
40 mins
Calories
440 Calories

Recipe Instructions

Step 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.
Step 2
Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
Citrus Ceviche
Citrus Ceviche

Ingredients

  • ¼ cup fresh lime juice
  • ¼ cup chopped fresh cilantro
  • ½ cup fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • salt and pepper to taste
  • 4 hard-cooked eggs, quartered
  • 1 teaspoon grated fresh ginger
  • 1 onion, thinly sliced
  • ¼ cup fresh orange juice
  • 1 pound fresh sea bass fillets, sliced 1/4 inch thick
  • 2 avocados - peeled, pitted, and cubed

Categories

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