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

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

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.