Dairy-Free Seabass Ceviche

Transport your taste buds to a sunny coastal getaway with this zesty, refreshing Dairy-Free Seabass Ceviche. Made with fresh seabass fillets "cooked" to perfection in a vibrant blend of lime, lemon, and orange juices, this dish is light, healthy, and bursting with bold flavor. Crisp red onion, spicy jalapeño, creamy avocado, and juicy tomato come together with fragrant cilantro to create a symphony of texture and taste in every bite. Seasoned simply with sea salt and black pepper, this ceviche is free of dairy but full of bright, clean ingredients, making it a perfect option for those with dietary restrictions. Ready in just 90 minutes from start to finish, it’s an impressive yet easy appetizer or light meal that shines when paired with tortilla chips or served atop fresh greens. Whether you’re hosting a summer gathering or craving a tropical-inspired dish, this ceviche is a showstopper everyone will love.

Nutriscore Rating: 75/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 pound fresh seabass fillets
• 1 cup lime juice
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1 medium, finely sliced red onion
• 1 medium, finely chopped jalapeño
• 1/4 cup, chopped fresh cilantro
• 1 large, diced ripe avocado
• 1 large, diced tomato
• 1 teaspoon sea salt
• 1/2 teaspoon black pepper

Directions

Step 1

Start by preparing the seabass fillets: Rinse them under cold water and pat dry with paper towels. Cut the fillets into small, bite-sized cubes about 1/2 inch each.

Step 2

In a medium glass or ceramic bowl, combine the seabass cubes with lime juice, lemon juice, and orange juice. Ensure all the fish pieces are covered in the citrus mixture.

Step 3

Cover the bowl with plastic wrap and refrigerate for approximately 30 to 60 minutes, or until the seabass turns opaque, indicating it is 'cooked' by the acid in the citrus juices.

Step 4

While the fish marinates, prepare the vegetables: thinly slice the red onion, chop the jalapeño (remove seeds for less heat), dice the tomato, and chop the cilantro.

Step 5

Once the seabass is ready, drain off some of the excess citrus juice, leaving just enough to keep the fish moist.

Step 6

Mix in the red onion, jalapeño, tomato, cilantro, and avocado gently into the marinated seabass.

Step 7

Season with sea salt and black pepper to taste. Mix everything together thoroughly but gently to avoid smashing the avocado.

Step 8

Serve the ceviche immediately, with additional lime wedges on the side if desired. It pairs wonderfully with tortilla chips or over a bed of greens for a light, refreshing meal.

Nutrition Facts

Serving size	(1382.7g)

Amount per serving	% Daily Value*
Calories	1126.3

Total Fat 51.1g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 0.2g
Cholesterol 226.8mg	0%
Sodium 4397.7mg	0%
Total Carbohydrate 80.1g	0%
Dietary Fiber 20.2g	0%
Total Sugars 33.2g
Protein 104.2g	0%

Vitamin D 1814.4IU	0%
Calcium 175.3mg	0%
Iron 4.8mg	0%
Potassium 3401.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.4%

Protein: 34.8%

Carbs: 26.8%