Citrus-Infused Ceviche with Avocado and Sweet Corn
This ceviche recipe combines the freshness of sea bass and shrimp with the tanginess of citrus and the creaminess of avocado. A perfect dish for warm weather or as a light appetizer.
Equipment
- Sharp Knife
- Cutting Board
- Large Mixing Bowl
- Small Bowl
- Citrus Juicer
- Plastic wrap
Ingredients
Seafood
- 1 lb fresh sea bass or snapper cut into 1/2-inch cubes
- ½ lb shrimp peeled, deveined, and cut into bite-sized pieces
Marinade
- ½ cup fresh lime juice
- ¼ cup fresh orange juice
Vegetables
- ½ medium red onion thinly sliced
- 1 jalapeño seeded and finely chopped
- ¼ cup fresh cilantro chopped
- 1 ripe avocado diced
- ½ cup sweet corn kernels cooked
Seasoning
- 1 tbsp extra virgin olive oil
- salt and pepper to taste
Optional Garnish
- 1 tbsp toasted corn nuts
Instructions
- Place the sea bass or snapper and shrimp in a large mixing bowl.
- Pour the lime juice and orange juice over the seafood, ensuring it is fully submerged. Cover the bowl and refrigerate for 15-20 minutes, or until the seafood is opaque and firm.
- Once marinated, drain excess liquid from the seafood. Add the sliced red onion, jalapeño, cilantro, avocado, and sweet corn to the bowl. Mix gently to combine.
- Drizzle the olive oil over the ceviche, and season with salt and pepper to taste. Gently toss the ingredients together.
- Garnish with toasted corn nuts if desired. Serve immediately with tortilla chips or on a bed of lettuce.
Notes
Ensure the seafood is as fresh as possible to prevent any off-flavors and to maintain the quality of the dish. Adjust the marination time depending on the thickness of the seafood; thinner pieces may require less time. For a milder version, reduce the amount of jalapeño or substitute with a milder chili.
Nutrition
Calories: 230kcalCarbohydrates: 12gProtein: 25gFat: 10gSaturated Fat: 2gCholesterol: 130mgSodium: 450mgPotassium: 400mgFiber: 4gSugar: 3gVitamin A: 250IUVitamin C: 30mgCalcium: 60mgIron: 1.5mg
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