Heart-Healthy Seabass Ceviche

Elevate your appetizer game with our *Heart-Healthy Seabass Ceviche*, a vibrant blend of zesty lime-marinated seabass, creamy avocado, and juicy mango, complemented by crisp cucumber, cherry tomatoes, and a touch of jalapeño heat. This no-cook recipe is a nutritional powerhouse, rich in omega-3s, antioxidants, and fresh, heart-friendly ingredients, making it both delicious and guilt-free. Ready in under an hour, this ceviche showcases a simple yet sophisticated medley of flavors and textures, perfect for serving as a refreshing starter or a light, wholesome meal. Garnish with fresh cilantro for a finishing touch, and enjoy this tropical burst of flavor that’s as healthy as it is indulgent!

Nutriscore Rating: 81/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 500 grams fresh seabass fillet
• 120 ml fresh lime juice
• 1 medium red onion
• 1 medium avocado
• 1 medium cucumber
• 150 grams cherry tomatoes
• 20 grams cilantro leaves
• 1 medium jalapeño pepper
• 2 tablespoons extra virgin olive oil
• 0.5 teaspoons salt
• 0.25 teaspoons freshly ground black pepper
• 1 small ripe mango

Directions

Step 1

Start by preparing the seabass. Using a sharp knife, remove the skin and any visible bones from the fillet. Cut it into small 1/2-inch cubes and place them in a non-metallic bowl.

Step 2

Pour the fresh lime juice over the seabass cubes. Ensure all the pieces are fully submerged to allow the acid to 'cook' the fish evenly. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Step 3

While the fish is marinating, finely slice the red onion and add it to a large mixing bowl.

Step 4

Peel the cucumber, remove the seeds, and cut it into small cubes. Add these to the mixing bowl with the onion.

Step 5

Halve the cherry tomatoes and add them to the bowl.

Step 6

Finely chop the cilantro leaves and slice the jalapeño pepper thinly after removing the seeds. Add both to the mixture.

Step 7

Dice the avocado and the small ripe mango, being sure to remove their respective pits. Add these to the vegetable mixture.

Step 8

After the fish has marinated for 30 minutes, remove it from the refrigerator and gently drain off excess lime juice. Add the 'cooked' seabass to the bowl with the vegetables and fruits.

Step 9

Drizzle the mixture with the extra virgin olive oil. Season with salt and freshly ground black pepper.

Step 10

Gently toss all the ingredients together until evenly mixed. Taste for seasoning and adjust if necessary.

Step 11

Serve the ceviche immediately, garnished with additional cilantro leaves if desired. Enjoy this heart-healthy dish as a refreshing appetizer or as a light meal.

Nutrition Facts

Serving size	1469.3 grams (1469.3g)

Amount per serving	% Daily Value*
Calories	1340

Total Fat 74.10g	95%
Saturated Fat 13.00g	65%
Polyunsaturated Fat 2.80g
Cholesterol 275mg	92%
Sodium 1562mg	68%
Total Carbohydrate 73.20g	27%
Dietary Fiber 19.00g	68%
Total Sugars 37.50g
Protein 109.90g	220%

Vitamin D 1000IU	5000%
Calcium 211mg	16%
Iron 6mg	34%
Potassium 3594mg	76%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 47.7%

Protein: 31.4%

Carbs: 20.9%