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Citrus Seafood Ceviche

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PREP TIME
25 min
COOKING TIME
15 min
TOTAL TIME
160 min
SERVINGS
4 servings
Dinner Peruvian
Citrus Seafood Ceviche
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 fillets, sliced 1/4 inch thick
  • 1/4 cup chopped fresh cilantro
  • 1 onion, thinly sliced
  • 2 avocados - peeled, pitted, and cubed
  • salt and pepper to taste
  • 4 hard-cooked eggs, quartered
Instructions
1
Combine the citrus juices - specifically, lemon and lime juice - with the grated ginger in a medium-sized bowl that won't react with acidic ingredients. Mix well to create a smooth blend. Next, add the bass fillets and gently coat them with the marinade, ensuring they are evenly covered. Cover the bowl with a lid and refrigerate for approximately 2 hours, allowing the fish to absorb the flavors. The flesh of the fish should turn white and become opaque after this time.
2
Finally, add the chopped cilantro, diced onion, and sliced avocado to the bowl. Season with salt and pepper according to your preference, then toss everything together until it's well combined. Serve the dish with hard-cooked egg wedges on the side.