Avocados, Egg and Citrus Ceviche Salad

    Avocados, Egg and Citrus Ceviche Salad


    14 people made this

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

    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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