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Citrus Ceviche
Source: dLife

A new take on this cold Peruvian seafood citrus salad.

Prep Time: 2 hours
Cook Time: 0 minutes
Difficulty: Easy

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
5 Fat , 1/2 Vegetables , 1/2 Fruits , 1 Meat , 4 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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0 1/2 cup  fresh lemon juice
0 1/4 cup  fresh lime juice
0 1/4 cup  orange juice
1 tsp  fresh ginger root
2 tbsp  extra virgin olive oil
1 lb  sea bass fillet
0 1/4 cup  fresh cilantro
1 each  medium onions
2 each  medium avocadoes
1 pinch  salt and pepper
4 each  large hard-boiled eggs
  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.

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