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!"
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Ingredients

2 h 40 m servings 440 cals
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Nutrition

  • Calories:
  • 440 kcal
  • 22%
  • Fat:
  • 29.1 g
  • 45%
  • Carbs:
  • 17.4g
  • 6%
  • Protein:
  • 29.9 g
  • 60%
  • Cholesterol:
  • 259 mg
  • 86%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

Directions

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  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.

Reviews

8
  1. 14 Ratings

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Most helpful positive review

We substitued mango for the egg and left out the ginger. The warmth of the mango really contrasted w/the citrus and made this ceviche absolutely divine.

Most helpful critical review

This is not really Peruvian ceviche, you need to make it out of pure lime juice and it needs rocoto as well as adding the salt before the lime if not it will not get cooked without the salt. No ...

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This is not really Peruvian ceviche, you need to make it out of pure lime juice and it needs rocoto as well as adding the salt before the lime if not it will not get cooked without the salt. No ...

We substitued mango for the egg and left out the ginger. The warmth of the mango really contrasted w/the citrus and made this ceviche absolutely divine.

Fresh fish is a must for this recipe. A great pool side snack on a hot summer afternoon.

I make this with shrimp instead of halibut and it turns out great everytime. My only comment would be that the marinating time seems a little short.

I took one reviewer's advice and used OJ, shrimp, and mango and left out the ginger and eggs. Fresh sea bass is difficult to find, because it is "over-fished" according to my fishmonger. He su...

Definitely a hit with my family. We opted to use shrimp for this recipe but next time I'm thinking Cod would be really good. I don't do cilantro but my family does so I tasted before it went in ...

I always seem to have left over fish and one night had a rather large amount of cod. I didn't want it to go to waste and I wanted to reinvent it - so used this recipe. Since fish was already co...

I have made this many times. Never tell people what it is at parties/gatherings. I just set it out next to a bag of tortilla chips. Next thing that happens is they ask for the recipe. When t...

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