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!
Provided by Althea
Categories Appetizers and Snacks Tapas
Time 2h40m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
Nutrition Facts : Calories 439.6 calories, Carbohydrate 17.4 g, Cholesterol 258.5 mg, Fat 29.1 g, Fiber 7.5 g, Protein 29.9 g, SaturatedFat 5.3 g, Sodium 149.5 mg, Sugar 4.7 g
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Sherif Nsubuga
[email protected]Yum!
Tanvir Tahmid
[email protected]This was a great recipe! The ceviche was easy to make and turned out delicious. I used tilapia and the marinade was perfect. I will definitely be making this again!
Jose Penaloza
[email protected]This ceviche was amazing! I used a variety of citrus fruits, including oranges, limes, and grapefruit, and the flavor was incredible. The fish was cooked perfectly and the marinade was so flavorful. I will definitely be making this again!