Rating: 4 stars 4.1
14 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

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!

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Recipe Summary

prep:
25 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

Nutrition Facts

440 calories; protein 29.9g; carbohydrates 17.4g; fat 29.1g; cholesterol 258.5mg; sodium 149.5mg. Full Nutrition
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