Low Sodium Bass Crudo

Delight your taste buds with this vibrant and refreshing Low Sodium Bass Crudo, a light and healthy dish perfect for seafood lovers. Featuring delicate slices of fresh bass fillet bathed in a zesty marinade of lemon, lime, and orange juice, this recipe celebrates bold citrus flavors without the need for added salt. Enhanced with a drizzle of extra virgin olive oil, fragrant fresh dill, and cilantro, the crudo is paired with creamy avocado and crisp cucumber for added texture and balance. With just 20 minutes of preparation and no cooking required, this dish is not only quick but also naturally low in sodium, making it ideal for health-conscious eaters. Serve this stunning crudo as an elegant appetizer or light main course and let its refreshing flavors transport you to coastal delights.

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 1 pound fresh bass fillet
• 1 medium lemon
• 1 medium lime
• 1 medium orange
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh dill
• 1 tablespoon fresh cilantro
• 0.5 teaspoon black pepper
• 1 medium avocado
• 1 small cucumber

Directions

Step 1

Begin by chilling a large mixing bowl in the refrigerator for about 10 minutes. This will help keep the bass cold while you prepare the crudo.

Step 2

Rinse the bass fillet under cold water and pat dry with paper towels. Slice the bass into thin pieces, about 1/8 inch thick, and place them into the chilled mixing bowl.

Step 3

Zest the lemon, lime, and orange. Reserve the zest for garnishing later.

Step 4

Squeeze the juice of the lemon, lime, and orange into a small bowl. Pour the citrus juice over the sliced bass in the mixing bowl.

Step 5

Drizzle extra virgin olive oil over the citrus-marinated bass. Gently toss the fillet pieces to coat them evenly.

Step 6

Finely chop the fresh dill and cilantro. Add them to the bass, and gently mix to incorporate the herbs throughout.

Step 7

Season the mixture with black pepper to taste. Avoid using salt to keep the recipe low sodium.

Step 8

Cover the bowl with plastic wrap and let the crudo marinate in the refrigerator for about 10 minutes.

Step 9

In the meantime, halve and pit the avocado. Cut it into small cubes, aiming for a similar size to the bass slices.

Step 10

Peel the cucumber and cut it into small cubes, matching the size of the avocado.

Step 11

After marination, remove the crudo from the refrigerator and gently fold in the diced avocado and cucumber.

Step 12

Plate the crudo by arranging it in an elegant layer on a serving plate.

Step 13

Garnish with the reserved citrus zest and a few extra sprigs of dill or cilantro, if desired.

Step 14

Serve immediately while still cold, and enjoy this fresh, flavorful, and low sodium dish.

Nutrition Facts

Serving size	(996.3g)

Amount per serving	% Daily Value*
Calories	1164.5

Total Fat 72.5g	0%
Saturated Fat 12.7g	0%
Polyunsaturated Fat 2.9g
Cholesterol 249.5mg	0%
Sodium 332.2mg	0%
Total Carbohydrate 45.3g	0%
Dietary Fiber 17.4g	0%
Total Sugars 17.0g
Protein 100.6g	0%

Vitamin D 907.2IU	0%
Calcium 183.2mg	0%
Iron 4.1mg	0%
Potassium 2749.1mg	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: 52.8%

Protein: 32.6%

Carbs: 14.7%