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Sea Bass and Salmon Ceviche

Fresh sea bass and salmon cured in citrus juices with chilli, garlic, and mint, served with toasted French bread.

HealthySeafoodAppetiserDairy FreeLow CarbCeviche

Estimated Nutrition

Per Serving Total
Calories 248.7 kcals 1492.2 kcals
Carbohydrates 20.5 grams 122.8 grams
Fat 9.8 grams 58.6 grams
Protein 19.7 grams 118.4 grams
Cook Time
0 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

Fruits
2
piece
Lime
juice only
0.5
piece
Grapefruit
juice and segments only
0.5
piece
Orange
juice only
GrainsCereals
6
slice
French Toast
for serving
NutsSeeds
1
clove
Garlic
crushed
1
unit
Salt
to taste
1
unit
Black Pepper
freshly ground, to taste
15
ml
Mint
freshly chopped
Seafood
250
g
Sea Bass
very fresh fillets, cut into 2.5cm pieces
250
g
Salmon
very fresh fillets, cut into 2.5cm pieces
Vegetables
2
piece
Bird's-Eye Chilli
chopped
3
piece
Spring Onion
very finely chopped

Steps

  • Cut the sea bass and salmon fillets into 2.5cm pieces.
  • Place fish in a bowl and coat with lime, grapefruit, and orange juices while reserving grapefruit segments.
  • Add the chilli, spring onions, and garlic then season with salt and pepper.
  • Cover and refrigerate for 40 minutes to 4 hours.
  • Stir in the fresh mint just before serving.
  • Serve a spoonful of ceviche on each plate garnished with grapefruit segments and French toast.