Source: dLife

A new take on this cold Peruvian seafood citrus salad.

Servings

0.5 cup fresh lemon juice
0.25 cup fresh lime juice
0.25 cup orange juice
1 tsp fresh ginger root , grated
2 tbsp extra virgin olive oil
1 lb sea bass fillet , sliced 1/4 inch thick
0.25 cup fresh cilantro , chopped
1 medium onions , thinly sliced
2 medium avocadoes , pitted, and cubed
1 pinch salt and pepper , to taste
4 large hard-boiled eggs , quartered

1 In medium glass bowl, combine lemon juice, lime juice, ginger, and olive oil. Add bass and toss to coat.
2 Cover and chill in refrigerate 2 hours, until fish turns white and opaque.
3 Add cilantro, onion, and avocado.
4 Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

Excellent served with low carb chips.