Bass ceviche
Bass ceviche is a fresh, vibrant seafood dish where cubes of sea bass are 'cooked' in citrus juice, typically lime or lemon, and mixed with ingredients like red onion, chili, cilantro, and sometimes tomato or avocado. Originating from coastal Latin America, particularly Peru and Mexico, it's a popular appetizer or light meal.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates, with a moderate amount of healthy fats if avocado or olive oil is included. A typical serving provides around 150-250 calories, along with omega-3 fatty acids, vitamin C, and potassium.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 28 g |
| Carbs | 5 g |
| Fat | 5 g |
| Fiber | 1 g |
| Sugar | 2 g |
| Sodium | 450 mg |
| Potassium | 400 mg |
| Vitamin C | 15 mg |
| Vitamin B12 | 2.5 mcg |
| Selenium | 30 mcg |
| Phosphorus | 250 mg |
| Magnesium | 35 mg |
| Niacin (B3) | 5 mg |
| Omega-3 (EPA+DHA) | 0.5 g |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, ceviche is a cornerstone of Peruvian cuisine, even having its own national holiday, and its preparation method of acid 'cooking' is a unique culinary technique. Nutritionally, the citrus marinade not only flavors the fish but also helps preserve its nutrients and may aid in digestion.
