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–+ servings
Ceviche

Ceviche with lime and pomegranate

Print Recipe
Perfect for hot summer days. Delicious and fresh ceviche with pomegranates and fresh herbs.
Course Appetizer
Cuisine Peru
Keyword coriander, lime, parsley, sea bass
Diet Gluten free
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Calories 288
Author Simone

Ingredients

  • 1 seabass cleaned and sliced
  • 1/2 bunch cilantro chopped
  • 1/2 bunch parsley chopped
  • 1 red chili sliced (seeds and membranes removed)
  • 2 cloves garlic crushed
  • 1 red onion finely sliced
  • 4 limes zest and juice
  • 1 pomegranate seeds only
  • pepper
  • salt

Instructions

  • Chop the cilantro and the parsley together. Crush the garlic and slice the onion really thinly. Zest your limes and juice them as well. Chop your chili finely as well. Mix everything together. Season with salt and pepper. It should taste fresh and a little bit spicy
  • Clean your fish, remove any bones or scales and place the cleaned fillets into the ceviche. Place in the fridge
  • "cooking" the fish will take approximately 15-30 minutes depending on the size of your fillets. You'll see soon enough when it is cooked sufficiently. Eat straight away as the fish will continue cooking and yes, can become overcooked as well!

Nutrition

Calories: 288kcal | Carbohydrates: 18g | Protein: 42g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 180mg | Sodium: 164mg | Potassium: 855mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1011IU | Vitamin C: 52mg | Calcium: 81mg | Iron: 3mg