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Citrus Ceviche

"My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!"

Ingredients :

• 1/2 cup fresh lemon juice
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1 teaspoon grated fresh ginger
• 2 tablespoons extra virgin olive oil
• 1 pound fresh sea bass fillets, sliced 1/4 inch thick
• 1/4 cup chopped fresh cilantro
• 1 onion, thinly sliced
• 2 avocados - peeled, pitted, and cubed
• salt and pepper to taste
• 4 hard-cooked eggs, quartered

Instructions :

Prep : 25M	Cook : 4M	Ready in : 2H40M

• In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
• Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

Notes :

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