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Salmon and Sea Bass Ceviche

A refreshing Latin-style summer dish featuring thinly sliced salmon and sea bass marinated in citrus, served with avocado and salad.

HealthySeafoodDairy FreeGluten FreeSummerCeviche

Estimated Nutrition

Per Serving Total
Calories 698 kcals 2792 kcals
Carbohydrates 6 grams 24 grams
Fat 55 grams 220 grams
Protein 43 grams 172 grams
Cook Time
0 mins
Produces
4 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
5
piece
Lime
juice and zest
2
piece
Avocado
ripe, peeled, stone removed, sliced
1
piece
Lime
extra wedges to serve
NutsSeeds
1
pinch
Cayenne Pepper
1
handful
Coriander
fresh leaves, chopped
OilsFats
60
ml
Extra Virgin Olive Oil
plus extra to serve
Seafood
500
g
Salmon
skinless fillets, sliced as thinly as possible
2
piece
Sea Bass
medium skinless fillets, sliced as thinly as possible
Vegetables
1
piece
Red Onion
peeled, thinly sliced
2
piece
Red Chilli
stalks and seeds removed, thinly sliced
1
piece
Red Pepper
stalk and seeds removed, finely diced
1
handful
Baby Salad Leaves
mixed

Steps

  • Place the sliced salmon and sea bass into a large shallow serving bowl.
  • Mix the red onion, chilli, red pepper, and lime zest gently with the fish.
  • Whisk lime juice, cayenne pepper, and olive oil in a separate bowl until combined.
  • Pour marinade over the fish, cover with film, and chill for 30 minutes.
  • Stir in the chopped coriander when ready to serve.
  • Layer avocado slices inside a chef ring on four plates and top with ceviche.
  • Finish with baby salad leaves, a drizzle of olive oil, and a lime wedge.