Low Sodium Seabass Ceviche

Dive into the vibrant world of coastal cuisine with this Low Sodium Seabass Ceviche recipe—a refreshing, heart-friendly take on a classic favorite. Featuring delicate cubes of seabass "cooked" in a zesty trio of lime, lemon, and orange juices, this dish bursts with bright, tangy flavor. Crisp vegetables such as cucumber, tomato, and red onion bring crunch and freshness, while jalapeño peppers add a touch of heat. Creamy avocado and fragrant cilantro tie it all together, creating a perfectly balanced, no-sodium delicacy. Ready in just an hour and a half, this ceviche is ideal for light lunches, appetizers, or entertaining guests. Serve it chilled with an optional garnish of extra cilantro or lime slices for a healthy, crowd-pleasing dish that’s loaded with flavor but light on salt.

Nutriscore Rating: 82/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 grams seabass fillet
• 120 milliliters lime juice
• 60 milliliters lemon juice
• 30 milliliters orange juice
• 1 medium red onion
• 1 small jalapeño pepper
• 1 medium tomato
• 1 small cucumber
• 30 grams cilantro
• 1 large avocado
• 1 teaspoon black pepper

Directions

Step 1

Start by preparing the seabass fillet. Rinse under cold water and pat dry with paper towels. Cut the fillet into small, even cubes of about 1 cm.

Step 2

Place the seabass cubes in a non-reactive bowl. Pour 120 ml of lime juice, 60 ml of lemon juice, and 30 ml of orange juice over the fish. Stir gently to ensure all the fish is coated in the juice.

Step 3

Cover the bowl with plastic wrap and place it in the refrigerator. Allow the seabass to marinate and 'cook' in the citrus juices for at least 1 hour or until the fish turns opaque.

Step 4

While the fish is marinating, finely dice the red onion, jalapeño pepper, tomato, and cucumber. Place these chopped vegetables in a mixing bowl.

Step 5

Chop the cilantro finely and add it to the vegetable mix in the bowl.

Step 6

Once the fish is done marinating, remove from the refrigerator and drain off most of the citrus juice, leaving just a small amount to keep the fish moistened.

Step 7

Gently fold in the prepared vegetables into the marinated fish mixture, being careful not to break the fish pieces.

Step 8

Dice the avocado into small cubes and add to the ceviche, folding gently to incorporate. Season the ceviche with a teaspoon of freshly ground black pepper, adjusting to taste as desired.

Step 9

Serve the seabass ceviche chilled, garnished with extra cilantro or slices of lime if preferred.

Nutrition Facts

Serving size	(1305.3g)

Amount per serving	% Daily Value*
Calories	1129.0

Total Fat 53.0g	0%
Saturated Fat 9.9g	0%
Polyunsaturated Fat 3.8g
Cholesterol 240mg	0%
Sodium 1553.6mg	0%
Total Carbohydrate 64.6g	0%
Dietary Fiber 19.7g	0%
Total Sugars 25.3g
Protein 109.7g	0%

Vitamin D 1000IU	0%
Calcium 190.2mg	0%
Iron 6.1mg	0%
Potassium 3885.9mg	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: 40.6%

Protein: 37.4%

Carbs: 22.0%