Citrus Ceviche

Recipe Collection: Appetizer

Citrus Ceviche is a refreshing Peruvian dish that’s perfect for warm days. This pescatarian recipe features fresh sea bass marinated in zesty lemon, lime, and orange juices, creating a light and tangy meal. Ideal for those avoiding gluten and dairy, this dish is also a great option for fish lovers.

The bright citrus notes combined with the crunch of fresh vegetables make it versatile for appetizers or light lunches. Easily find this recipe in your easyChef Pro cookbook, where you can access a variety of other delicious meals. Plus, our shopping list feature ensures you get the best price per serving.

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Overview

This Citrus Ceviche is a refreshing take on the classic Peruvian dish, perfect for a hot summer day. The acidity from the citrus fruits 'cooks' the fresh sea bass, creating a light and flavorful meal. Ensure to use only freshly caught fish for the best results.

Diet Type

Pescatarian

Allergies

Fish, Eggs

Cuisine

Peruvian

Serving Size: 4

Cooking Time: 160 minutes

Ingredients

• 0.5 Cup fresh lemon juice
• 0.25 Cup fresh lime juice
• 0.25 Cup fresh orange juice
• 1 Teaspoon fresh ginger, grated
• 2 Tablespoons extra virgin olive oil
• 1 Pound fresh sea bass fillets, sliced
• 0.25 Cup fresh cilantro, minced
• 1 Whole onion, sliced
• 2 Whole avocados, peeled
• 1 Pinch salt, to taste
• 1 Pinch pepper, to taste
• 4 Whole hard-cooked eggs, quartered

Steps

1. In a medium non-reactive bowl, combine the lemon juice, lime juice, ginger, and olive oil. Add the sea bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours until the fish is white and opaque.
2. Add the cilantro, onion, and avocado to the marinated fish. Season to taste with salt and pepper, toss gently, and serve with hard-cooked egg wedges.

Enjoy your refreshing Citrus Ceviche!