Bass ceviche with lime and cilantro
Bass ceviche with lime and cilantro is a fresh, zesty dish where cubes of raw sea bass are 'cooked' in citrus juice, typically lime, and mixed with cilantro, onions, and chili. It originates from coastal Latin America, particularly Peru, where it's a national dish known as 'ceviche de pescado'. The preparation is simple, highlighting the bright flavors of the sea and the tang of the marinade.
🍽️ Nutrition at a glance
This dish is high in protein and low in carbohydrates and fat, making it a lean, nutrient-dense meal. It provides a good source of omega-3 fatty acids, vitamin C, and selenium, with a rough calorie ballpark of 150-200 kcal per serving.
Nutrition breakdown
| Calories | 180 kcal |
| Protein | 25 g |
| Carbs | 8 g |
| Fat | 4 g |
| Fiber | 2 g |
| Sugar | 3 g |
| Sodium | 350 mg |
| Vitamin C | 30 mg |
| Potassium | 400 mg |
| Selenium | 45 mcg |
| Vitamin B12 | 2.5 mcg |
| Phosphorus | 250 mg |
| Magnesium | 40 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, often enjoyed as a celebratory dish or a light lunch, and it's traditionally eaten with corn and sweet potato. Nutritionally, the lime juice not only adds flavor but also provides a significant boost of vitamin C, which can aid in the absorption of iron from the fish.
