Bass ceviche with citrus and avocado
Bass ceviche with citrus and avocado is a fresh, vibrant dish where cubes of sea bass are 'cooked' in a marinade of citrus juices, typically lime, and mixed with creamy avocado, red onion, and cilantro. It is a classic preparation found throughout Latin America, particularly in coastal regions of Peru and Mexico, often served as an appetizer or light meal.
🍽️ Nutrition at a glance
This dish is high in protein from the fish and healthy fats from the avocado, while being relatively low in carbohydrates. It provides a good source of omega-3 fatty acids, vitamin C, and potassium, with a rough calorie estimate of 250-350 kcal per serving.
Nutrition breakdown
| Calories | 310 kcal |
| Protein | 28 g |
| Carbs | 12 g |
| Fat | 18 g |
| Fiber | 7 g |
| Sugar | 4 g |
| Sodium | 380 mg |
| Potassium | 520 mg |
| Vitamin C | 25 mg |
| Vitamin B12 | 3.2 mcg |
| Selenium | 40 mcg |
| Vitamin K | 18 mcg |
| Niacin (B3) | 6 mg |
| Phosphorus | 280 mg |
| Magnesium | 45 mg |
Per 1 cup (220 g) · estimated, varies by recipe
💡 What's interesting
The 'cooking' process in ceviche is a unique chemical reaction where citrus acid denatures the fish proteins, changing its texture without heat. Nutritionally, it's a powerhouse of lean protein and heart-healthy monounsaturated fats from avocado.
