Sea Bass and Salmon Ceviche

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

Healthy Seafood Appetiser Dairy Free Low Carb Ceviche

Estimated Nutrition

Calories

248.7

kcal / serving

1492.2 kcal total

Carbs

20.5g

per serving

122.8 g total

Fat

9.8g

per serving

58.6 g total

Protein

19.7g

per serving

118.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

Fruits

piece

Lime

juice only

0.5

piece

Grapefruit

juice and segments only

0.5

piece

Orange

juice only

GrainsCereals

slice

French Toast

for serving

NutsSeeds

clove

Garlic

crushed

unit

Salt

to taste

unit

Black Pepper

freshly ground, to taste

Mint

freshly chopped

Seafood

250

Sea Bass

very fresh fillets, cut into 2.5cm pieces

250

Salmon

very fresh fillets, cut into 2.5cm pieces

Vegetables

piece

Bird's-Eye Chilly

chopped

piece

Spring Onion

very finely chopped

Method

Serve a spoonful of ceviche on each plate garnished with grapefruit segments and French toast.

Stir in the fresh mint just before serving.

Cover and refrigerate for 40 minutes to 4 hours.

Add the chilli, spring onions, and garlic then season with salt and pepper.

Place fish in a bowl and coat with lime, grapefruit, and orange juices while reserving grapefruit segments.

Cut the sea bass and salmon fillets into 2.5cm pieces.