Keto Colombian Ceviche Delight: A Mouthwatering Seafood Extravaganza

Allergens

Fish, Shellfish

Ingredients

• 1 lb fresh white fish fillets (such as sea bass or tilapia)
• 2 cups fresh shrimp, peeled and deveined
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed orange juice
• 1 medium red onion, finely chopped
• 1 medium bell pepper, finely chopped
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh cilantro, chopped
• 1/2 tsp ground cumin
• Salt and black pepper, to taste
• 1 avocado, sliced (for serving)
• Lettuce leaves, for wrapping (optional)

Instructions

1. In a large mixing bowl, combine the lime, lemon, and orange juices.
2. Add the chopped red onion and bell pepper to the citrus mixture, allowing them to marinate for 5 minutes.
3. Cut the fish fillets into bite sized pieces and add them to the bowl along with shrimp, cumin, salt, and black pepper. Gently mix until well combined.
4. Cover the bowl with plastic wrap and let it sit in the refrigerator for 20 30 minutes or until the fish is opaque and cooked through.
5. Add cherry tomatoes and freshly chopped cilantro to the ceviche, then stir gently to combine.
6. Serve the Keto Colombian Ceviche Delight with sliced avocado on top of lettuce leaves or enjoy it straight from the bowl.

Chef’s Insight

The combination of citrus juices in this recipe creates a tangy marinade that not only cooks the fish but also enhances its flavor.

Notes

This recipe can be easily adapted to include other seafood options, such as scallops or clams.