Citrus Ceviche

8

"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!"

Ingredients

2 h 40 m {{adjustedServings}} servings 440 cals
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Nutrition

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  • 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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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.
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Reviews

8
  1. 14 Ratings

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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.