My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!
Ingredients
- lemon juice: 0.5 cup (fresh)
- lime juice: 0.25 cup (fresh)
- orange juice: 0.25 cup (fresh)
- fresh ginger: 1 tsp (grated)
- Extra virgin olive oil: 2 Tbsp
- sea bass fillets, sliced 1/4 inch thick: 1 pound (fresh)
- fresh cilantro: 0.25 cup (chopped)
- onion: 1 piece (sliced)
- avocados - peeled, pitted, and: 2 piece (cubed)
- salt and pepper: (to taste)
- hard-cooked eggs, quartered: 4 piece
Metric Conversion
Stages of cooking
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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 in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
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Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
