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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Citrus Ceviche

Source: dLife

A new take on this cold Peruvian seafood citrus salad.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	438.2

Total Carbs	16.9 g

Dietary Fiber	3.5 g

Sugars	5.6 g

Total Fat	26.5 g

Saturated Fat	4.6 g

Unsaturated Fat	2.4 g

Potassium	897.6 mg

Protein	36.2 g

Sodium	169.1 mg

Dietary Exchanges 26.5 Fat, 0.5 Vegetables, 0.3 Fruits, 0.9 Meat, 3.8 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

0.5
0 1/2 cup fresh lemon juice 0.25
0 1/4 cup fresh lime juice 0.25
0 1/4 cup orange juice 1.0
1 tsp fresh ginger root 2.0
2 tbsp extra virgin olive oil 1.0
1 lb sea bass fillet 0.25
0 1/4 cup fresh cilantro 1.0
1 each medium onions 2.0
2 each medium avocadoes 1.0
1 pinch salt and pepper 4.0
4 each large hard-boiled eggs

Directions

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