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!

Prep Time:
25 mins
Cook Time:
15 mins
Additional Time:
2 hrs
Total Time:
2 hrs 40 mins
4 servings


  • ½ cup fresh lemon juice

  • ¼ cup fresh lime juice

  • ¼ 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

  • ¼ cup chopped fresh cilantro

  • 1 onion, thinly sliced

  • 2 avocados - peeled, pitted, and cubed

  • salt and pepper to taste

  • 4 hard-cooked eggs, quartered


  1. 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.

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

Nutrition Facts (per serving)

440 Calories
29g Fat
17g Carbs
30g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 440
% Daily Value *
Total Fat 29g 37%
Saturated Fat 5g 27%
Cholesterol 259mg 86%
Sodium 150mg 7%
Total Carbohydrate 17g 6%
Dietary Fiber 8g 27%
Total Sugars 5g
Protein 30g
Vitamin C 39mg 197%
Calcium 63mg 5%
Iron 2mg 9%
Potassium 985mg 21%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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