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.
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
