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| Citrus Ceviche |
"My take at the classic Peruvian ceviche. The acidity of the citrus fruit 'chefs' the fish. A first-rate refreshing meal on a hot summer time day. It's vital to use handiest freshly caught fish!"
Ingredients :
- 1/2 cup clean lemon juice
- 1/4 cup sparkling lime juice
- 1/4 cup clean orange juice
- 1 teaspoon grated sparkling ginger
- 2 tablespoons greater virgin olive oil
- 1 pound clean sea bass fillets, sliced 1/4 inch thick
- 1/four cup chopped clean cilantro
- 1 onion, thinly sliced
- 2 avocados - peeled, pitted, and cubed
- salt and pepper to flavor
- 4 tough-cooked eggs, quartered
Instructions :
| Prep : 25M | Cook : 4M | Ready in : 2H40M |
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- In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate inside the fridge for approximately 2 hours. The flesh of the fish need to be white and opaque.
- Add the cilantro, onion and avocado. Season to flavor with salt and pepper, toss and serve with difficult cooked egg wedges.
Notes :
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