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.

Healthy Seafood Dairy Free Gluten Free Summer Ceviche

Estimated Nutrition

Calories

698

kcal / serving

2792 kcal total

Carbs

per serving

24 g total

Fat

55g

per serving

220 g total

Protein

43g

per serving

172 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lime

juice and zest

piece

Avocado

ripe, peeled, stone removed, sliced

NutsSeeds

pinch

Cayenne Pepper

handful

Coriander

fresh leaves, chopped

OilsFats

Extra Virgin Olive Oil

plus extra to serve

Seafood

500

Salmon

skinless fillets, sliced as thinly as possible

piece

Sea Bass

medium skinless fillets, sliced as thinly as possible

Vegetables

piece

Red Onion

peeled, thinly sliced

piece

Red Chilli

stalks and seeds removed, thinly sliced

piece

Red Pepper

stalk and seeds removed, finely diced

handful

Baby Salad Leaves

mixed

Method

Place the sliced salmon and sea bass into a large shallow serving bowl.

Finish with baby salad leaves, a drizzle of olive oil, and a lime wedge.

Layer avocado slices inside a chef ring on four plates and top with ceviche.

Stir in the chopped coriander when ready to serve.

Pour marinade over the fish, cover with film, and chill for 30 minutes.

Whisk lime juice, cayenne pepper, and olive oil in a separate bowl until combined.

Mix the red onion, chilli, red pepper, and lime zest gently with the fish.