Paleo Seabass Ceviche

Dive into the vibrant, refreshing flavors of Paleo Seabass Ceviche, a protein-packed, citrus-infused dish perfect for clean eating enthusiasts. Made with tender seabass fillets "cooked" in a zesty blend of lime, lemon, and orange juices, this paleo-friendly recipe bursts with fresh ingredients like cherry tomatoes, red onion, jalapeño, creamy avocado, and fragrant cilantro. A perfect balance of tangy, spicy, and savory, this no-cook appetizer is not only gluten-free and dairy-free but also incredibly nutritious. Ready in just 30 minutes of prep and featuring an hour of marination, it’s an easy yet impressive dish to serve at gatherings or enjoy as a light summer meal. Pair this ceviche with crisp lettuce cups or serve it chilled with a drizzle of extra citrus for a restaurant-quality experience at home!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:60 mins

Total Time:90 mins

Servings: 4

Ingredients

• 1 pound seabass fillets
• 0.5 cup fresh lime juice
• 0.25 cup fresh lemon juice
• 0.25 cup fresh orange juice
• 0.5 cup red onion
• 1 medium jalapeño
• 1 cup cherry tomatoes
• 0.5 cup fresh cilantro
• 1 medium avocado
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper

Directions

Step 1

Begin by cutting the seabass fillets into small, bite-sized cubes, ensuring a uniform size for even marination.

Step 2

Place the seabass cubes in a large glass or ceramic bowl. Avoid using metal bowls as they may alter the taste of the citrus juices.

Step 3

Pour the fresh lime juice, lemon juice, and orange juice over the seabass, making sure all the fish is adequately submerged in the citrus mixture.

Step 4

Cover the bowl with plastic wrap and refrigerate for an hour, allowing the acidic juices to effectively 'cook' the fish.

Step 5

While the seabass is marinating, thinly slice the red onion and chop the jalapeño (remember to remove the seeds for less heat) and set them aside.

Step 6

Halve the cherry tomatoes and finely chop the fresh cilantro and keep them ready along with the chopped onion and jalapeño.

Step 7

Once marinated, remove the seabass from the refrigerator. You will notice the fish has turned opaque, indicating it is 'cooked'.

Step 8

Drain the excess citrus juice from the bowl using a sieve or gently with a spoon, leaving just a little juice to keep the ceviche moist.

Step 9

Add the sliced red onion, cherry tomatoes, chopped jalapeño, and cilantro to the bowl with the marinated seabass.

Step 10

Gently combine all the ingredients and season with sea salt and black pepper to taste.

Step 11

Peel and pit the avocado, then cut it into small cubes. Carefully fold the avocado into the ceviche mixture.

Step 12

Toss the ceviche gently one final time and serve immediately with extra lime wedges on the side if desired.

Nutrition Facts

Serving size	(1130.7g)

Amount per serving	% Daily Value*
Calories	950.1

Total Fat 43.7g	0%
Saturated Fat 8.3g	0%
Polyunsaturated Fat 2.8g
Cholesterol 272.2mg	0%
Sodium 1450.8mg	0%
Total Carbohydrate 50.0g	0%
Dietary Fiber 15.7g	0%
Total Sugars 18.5g
Protein 98.5g	0%

Vitamin D 1814.4IU	0%
Calcium 147.2mg	0%
Iron 5.1mg	0%
Potassium 3349.6mg	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: 39.8%

Protein: 39.9%

Carbs: 20.3%