Citrus Ceviche

6 Reviews

Prep: 25 min
Cook: 15 min
Ready In: 2 hr 40 min

“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!” - by Lola

Directions

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

Amount Per Serving (4 total)

Calories
440 cal
22%

Fat
29.1 g
45%

Carbs
17.4 g
6%

Based on a 2,000 calorie diet

Reviews (6)

Rate This Recipe

Ana O.

Jan. 24, 2007

"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 egg an..." See mored no avocado."

DANCERGIRL

Dec. 14, 2003

"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...." See more"