Description
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
- 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
Instructions
- 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.
Prep Time: 25 mins
Cook Time: 15 mins
Total Time: 2 hrs 40 mins
Servings: 4