Simple + Healthy recipe: Sea Bass, Lime and Pomegranate Ceviche
Bored of healthy eating? Give your resolutions and immune system a boost with this zesty ceviche recipe packed with antioxidants
Simple + Healthy recipe: Sea Bass Ceviche
This ceviche recipe is super easy to make and tastes amazing. Make sure you buy the freshest white fish you can find. Pomegranate adds sweetness to the dish and is rich in antioxidants to help fight free radicals, protect cells from damage, and reduce inflammation. Broccoli sprouts, the germinated seeds of broccoli, maintain healthy liver function.
Preparation 20 min
INGREDIENTS
Serves 4
600g skinless sea bass, hake or halibut
2tbsp extra virgin olive oil
1 lime juice
1/4 cup pomegranate seeds
Sea salt
Pepper (I used pink peppercorn)
A few sprigs of fresh dill
1 tbsp of sprouts (I used broccoli sprouts)
METHOD
Ask the fishmonger to lift the fish fillets.
Cut the fish into 1cm cubed pieces with a knife. Add to a bowl and place in the fridge until needed.
Squeeze the lime juice on top of the fish, mix in the olive oil and season. Add the pomegranate seeds. Mix gently to combine.
Divide the ceviche between 4 plates, and top with a few sprigs of dill and some sprouted seeds. Serve immediately or let it rest for another 20 minutes before serving. Enjoy!
TIP : Don’t leave the fish marinate for longer than 20 minutes otherwise the citrus will cook the fish.
Gluten free, free from dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a registered nutritional therapist and health coach. She specialises in emotional eating. Stéphanie is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a complimentary nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
Preparation 20 min
INGREDIENTS
Serves 4
600g skinless sea bass, hake or halibut
2tbsp extra virgin olive oil
1 lime juice
1/4 cup pomegranate seeds
Sea salt
Pepper (I used pink peppercorn)
A few sprigs of fresh dill
1 tbsp of sprouts (I used broccoli sprouts)
METHOD
Ask the fishmonger to lift the fish fillets.
Cut the fish into 1cm cubed pieces with a knife. Add to a bowl and place in the fridge until needed.
Squeeze the lime juice on top of the fish, mix in the olive oil and season. Add the pomegranate seeds. Mix gently to combine.
Divide the ceviche between 4 plates, and top with a few sprigs of dill and some sprouted seeds. Serve immediately or let it rest for another 20 minutes before serving. Enjoy!
TIP : Don’t leave the fish marinate for longer than 20 minutes otherwise the citrus will cook the fish.
Gluten free, free from dairy and refined sugar
Stéphanie Achar: Simple and Healthy
Stéphanie Achar is a registered nutritional therapist and health coach. She specialises in emotional eating. Stéphanie is collaborating with Culture Whisper to create a series of seasonal, wholesome and nutritionally balanced recipes.
Find more recipes or book a complimentary nutrition consultation with Stéphanie on her website, www.simpleandhealthy.com
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