Keto Sea Bass Ceviche
Dive into the vibrant flavors of this Keto Sea Bass Ceviche, a light and refreshing dish perfect for low-carb lifestyles. This recipe transforms fresh sea bass fillets into a zesty masterpiece, "cooked" in a bright medley of lime and lemon juices. Enhanced with crisp red onion, spicy jalapeño, creamy avocado, and fragrant cilantro, every bite is an explosion of textures and tastes. Finished with a drizzle of olive oil and seasoned to perfection, this ceviche is not only keto-friendly but also gluten-free and packed with freshness. Ready in just over 2 hours, it’s the ultimate chilled appetizer or light main course for any occasion. Whether you're entertaining guests or treating yourself, this tangy, protein-packed dish is sure to impress.
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Ingredients
- 1 pound fresh sea bass fillets
- 1 cup lime juice
- 0.5 cup lemon juice
- 0.5 cup red onion
- 1 medium jalapeño pepper
- 1 large avocado
- 0.25 cup cilantro leaves
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons olive oil
Directions
Step 1
Begin by preparing the sea bass. Use a sharp knife to cut the fish into small, even cubes, about 1/2 inch in size. Place the cubed fish in a non-reactive bowl, such as one made of glass or ceramic.
Step 2
Pour the lime juice and lemon juice over the sea bass cubes, ensuring they are fully submerged. The acidity of the juices will 'cook' the fish by denaturing its proteins, so it's important that each piece is covered.
Step 3
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. This allows the fish to marinate and absorb the flavors, while also ensuring it is thoroughly 'cooked' by the citrus juices.
Step 4
Meanwhile, finely dice the red onion and jalapeño pepper. Be sure to remove the seeds from the jalapeño if you prefer a milder heat.
Step 5
After 2 hours, remove the marinated sea bass from the refrigerator. You should notice that the fish has turned opaque and is firm to the touch.
Step 6
Drain the marinade from the fish, leaving just a small amount of liquid to keep the ceviche moist.
Step 7
Gently fold in the diced red onion, jalapeño, and chopped cilantro leaves. Peel, pit, and dice the avocado, then incorporate it into the ceviche.
Step 8
Season the mixture with sea salt and freshly ground black pepper to taste. Drizzle with olive oil and gently mix everything together.
Step 9
Serve the Keto Sea Bass Ceviche chilled, optionally garnished with additional cilantro leaves or lime wedges. Enjoy it as a refreshing appetizer or a light main course.
Nutrition Facts
| Serving size | (1201.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1272.7 |
| Total Fat 78.8g | 0% |
| Saturated Fat 13.7g | 0% |
| Polyunsaturated Fat 6.4g | |
| Cholesterol 249.5mg | 0% |
| Sodium 1523.9mg | 0% |
| Total Carbohydrate 56.7g | 0% |
| Dietary Fiber 18.4g | 0% |
| Total Sugars 12.9g | |
| Protein 99.0g | 0% |
| Vitamin D 907.2IU | 0% |
| Calcium 176.3mg | 0% |
| Iron 5.4mg | 0% |
| Potassium 3588.2mg | 0% |
Source of Calories