Black Sea Bass Ceviche with Rhubarb Pico de Gallo
Historically a mid-Atlantic species ranging from the Carolinas to southern New England, black sea bass have been gradually expanding their range northward as waters warm. Nowadays these plump, turquoise-tinted beauties can be found all the way up in Maine waters. Serve this with crackers or tortilla chips.
EatingWell Magazine, April 2022
Gallery
Credit: Photography / Nico Schinco, Food Styling / Frances Boswell, Prop Stylist / Paige Hicks
Recipe Summary
Nutrition Profile:
Ingredients
Directions
To make ahead
Refrigerate ceviche (Step 1) for up to 2 days
Tip
Most fish can play host to parasites. Curing it in acid, as this recipe does, will reduce risks associated with eating raw fish, but freezing the fillets for at least 24 hours kills any parasites.
Nutrition Facts
Serving Size:
1/3 cup Per Serving:
64 calories; protein 11g; carbohydrates 2g; dietary fiber 1g; sugars 1g; fat 1g; cholesterol 23mg; vitamin a iu 140IU; vitamin c 6mg; vitamin d iu 128IU; folate 7mg; vitamin k 6mg; sodium 102mg; magnesium 27mg; potassium 218mg; niacin equivalents 1mg.