Avocados, Egg and Citrus Ceviche Salad

    2 hours 40 minutes

    The fish used in this must be very fresh, preferably caught yourself. It is a great salad or entree after a hot day fishing.

    14 people made this

    Serves: 4 

    • 1/2 cup (125ml) fresh lemon juice
    • 1/4 cup (60ml) fresh lime juice
    • 1/4 cup (60ml) fresh orange juice
    • 1 teaspoon grated fresh ginger
    • 2 tablespoons extra virgin olive oil
    • 500g fresh sea bass fillets, sliced 6mm thick
    • 1/4 cup diced fresh coriander
    • 1 onion, thinly sliced
    • 2 avocados, peeled, seeded and cubed
    • salt and pepper, to taste
    • 4 hard-boiled eggs, quartered

    Preparation:25min  ›  Cook:15min  ›  Extra time:2hours marinating  ›  Ready in:2hours40min 

    1. In a medium non-reactive bowl combine the lemon juice, lime juice, orange juice, ginger and olive oil.
    2. Add the sea bass and toss to coat then cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
    3. Add the coriander, onion and avocado. Season to taste with salt and pepper then toss and serve with hard boiled egg wedges.

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    Reviews in English (9)


    This is not really Peruvian ceviche, you need to make it out of pure lime juice and it needs rocoto as well as adding the salt before the lime if not it will not get cooked without the salt. No egg and no avocado.  -  24 Jan 2007  (Review from Allrecipes USA and Canada)


    We substitued mango for the egg and left out the ginger. The warmth of the mango really contrasted w/the citrus and made this ceviche absolutely divine.  -  03 Jul 2001  (Review from Allrecipes USA and Canada)


    Fresh fish is a must for this recipe. A great pool side snack on a hot summer afternoon.  -  24 May 2000  (Review from Allrecipes USA and Canada)