Source: dLife

A new take on this cold Peruvian seafood citrus salad.

Servings

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

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.