Sea Bass & Trout Ceviche

Natural, clean flavors come to the fore in this refreshing combination of fresh fish, fruit, and vegetables to create the ultimate raw food feast. This is perfect for a nourishing meat-free lunch that is low in fat.

Per serving: 263 cal / 9.7g fat / 1.6g sat fat / 17.8g carbs / 10.1g sugar / 2.9g fiber / 26.7g protein / 80mg sodium

Serves 4

Prep: 30 minutes, plus chilling

Cook: No cooking

2 ruby grapefruits

7 ounces sea bass fillets, skinned, pin-boned, and cut into cubes

10½ ounces trout fillets, skinned, pin-boned, and cut into cubes

finely grated zest and juice of 2 limes

1 red chile, seeded and finely chopped

½ red onion, finely chopped

1 tablespoon virgin olive oil

⅓ cup finely chopped fresh cilantro

2¼ cups mixed baby spinach, watercress, and arugula salad

salt and pepper, optional

1. Cut the peel and pith away from the grapefruits with a small serrated knife. Hold each one above a bowl and cut between the membranes to release the sections. Squeeze the juice from the membranes into the bowl.

2. Put the sea bass and trout in a ceramic or glass bowl, sprinkle with the lime zest and juice and chile, then add the red onion, grapefruit sections and juice, and oil. Season with salt and pepper, if using, then gently stir so all the fish is evenly coated in the lime juice.

3. Cover and chill in the refrigerator for 1–1½ hours, or until the fish has taken on a cooked appearance. The sea bass should be bright white and the trout should be a paler, even pink.

4. Add the cilantro and stir gently. Arrange the mixed salad greens on four plates and spoon the ceviche on top, then serve immediately.