Paleo Sea Bass Ceviche

Dive into a burst of fresh, zesty flavors with this Paleo Sea Bass Ceviche—a healthy and vibrant dish perfect for warm days or an elegant appetizer. Featuring delicate, bite-sized cubes of fresh sea bass "cooked" in a tangy medley of lime, lemon, and orange juice, this ceviche is packed with citrusy brightness. Complemented by the crunch of red onion, the juiciness of ripe plum tomatoes, a touch of heat from jalapeño, and the creamy richness of avocado, every ingredient shines in perfect harmony. Finely chopped cilantro and a drizzle of extra-virgin olive oil add the finishing touches, making this paleo-friendly recipe a refreshing, nutrient-dense crowd-pleaser. Ready in just 25 minutes of prep and ideal when served chilled, enjoy it with crisp plantain chips or atop a leafy greens bed for a truly wholesome experience.

Nutriscore Rating: 80/100

Prep Time:25 mins

Cook Time:120 mins

Total Time:145 mins

Servings: 4

Ingredients

• 1 pound fresh sea bass fillets
• 1 cup lime juice
• 0.5 cup lemon juice
• 0.25 cup orange juice
• 1 medium red onion
• 2 plum tomatoes
• 1 jalapeño
• 1 medium avocado
• 0.5 cup cilantro leaves
• 0.5 teaspoon salt
• 0.25 teaspoon pepper
• 2 tablespoons extra-virgin olive oil

Directions

Step 1

Start by preparing the sea bass: remove any skin and bones and slice the fish into small, bite-sized cubes (about 1/2-inch in size).

Step 2

In a non-reactive bowl (glass or stainless steel), combine the sea bass cubes with lime juice, lemon juice, and orange juice. Ensure the liquid fully covers the fish.

Step 3

Cover the bowl with plastic wrap or a lid and refrigerate for 1 to 2 hours, or until the fish turns opaque and is 'cooked' by the citrus juice.

Step 4

While the fish is marinating, finely slice the red onion, dice the plum tomatoes and jalapeño (remove seeds for less heat), and chop the avocado into small cubes.

Step 5

Roughly chop the cilantro leaves, discarding thick stems, and set aside.

Step 6

Once the fish has marinated and is ready, drain the excess citrus juices into a separate bowl, leaving just a little moisture with the fish (about 2 tablespoons).

Step 7

Add the red onion, tomatoes, jalapeño, avocado, and cilantro to the fish. Season with salt and pepper, and gently mix everything together.

Step 8

Drizzle the olive oil over the ceviche, then toss gently to combine the ingredients without mashing the avocado.

Step 9

Taste and adjust the seasoning with more salt, pepper, or lime juice if necessary.

Step 10

Serve chilled immediately, perhaps with plantain chips or on a bed of fresh lettuce leaves for a fully paleo experience.

Nutrition Facts

Serving size	(1555.8g)

Amount per serving	% Daily Value*
Calories	1285.6

Total Fat 71.7g	0%
Saturated Fat 12.0g	0%
Polyunsaturated Fat 2.8g
Cholesterol 249.5mg	0%
Sodium 1577.9mg	0%
Total Carbohydrate 75.0g	0%
Dietary Fiber 20.9g	0%
Total Sugars 26.5g
Protein 102.7g	0%

Vitamin D 907.2IU	0%
Calcium 246.8mg	0%
Iron 6.6mg	0%
Potassium 4368.3mg	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: 47.6%

Protein: 30.3%

Carbs: 22.1%