Recipe courtesy of Joey Altman
Citrus Ceviche
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 358
- Total Fat
- 24
- Saturated Fat
- 4
- Carbohydrates
- 16
- Dietary Fiber
- 7
- Sugar
- 4
- Protein
- 24
- Cholesterol
- 46
- Sodium
- 702
- Total: 2 hr 10 min
- Prep: 2 hr 10 min
Ingredients
1/2 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1 teaspoon grated fresh ginger
2 tablespoons extra virgin olive oil
1 pound fresh sea bass, skinless and cut into 1/4-inch slices
1/4 cup chopped fresh cilantro
1 small onion, thinly sliced
2 avocados, peeled, pitted and cut into chunks
Salt and pepper
Directions
- In a medium bowl, combine the lemon juice, lime juice, orange juice, ginger and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be opaque. Add the cilantro, onion, and avocado. Season, to taste, with salt and pepper.