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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Preparation Time

  Cooking Time - 15 minutes, Preparation Time - 25 minutes

• Source

  All Recipes

| 1. 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. | 2. Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lemon juice	1/2	cup		26.84	8.418	0.42700000000000005	0.2928
lime juice	1/4	cup		15.125	5.0941	0.2541	0.0424
orange juice	1/4	cup		27.9	6.4479999999999995	0.434	0.124
ginger	1	teaspoon	grated	6.03	1.2892	0.1616	0.0763
extra virgin olive oil	2	tablespoons		403.4676	0.0	89.7602	2.2667
sea bass fillet	1	pound	sliced	403.4676	0.0	89.7602	2.2667
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
onion	1		sliced	64.0	14.944	1.76	0.16
avocado	2		peeled pitted cubed	-	-	-	-
salt pepper	to taste			403.4676	0.0	89.7602	2.2667
egg	4		hard-cooked quartered	286.0	1.44	25.12	19.02

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.