Peruvian Ceviche with Avocado Mousse – Keto-Friendly & Easy to Make!

Allergens

Fish (Fish) - Tree Nuts (Coconut, if using coconut oil) - Avocado

Ingredients

• 1 lb fresh white fish fillet (such as snapper or tilapia), cut into bite
• sized pieces
• 2 tbsp olive oil
• 1 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and finely chopped
• Salt and black pepper to taste
• 2 ripe avocados, pitted and peeled
• 3 tbsp heavy cream
• 1 small red onion, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/2 small red bell pepper, finely chopped
• 1/4 cup pitted black olives, chopped
• 1 avocado, diced

Instructions

1. In a large mixing bowl, combine the fish pieces with olive oil, lime juice, lemon juice, cilantro, jalapeño, salt, and pepper. Toss gently to coat the fish evenly. Cover and refrigerate for 30 minutes, allowing the flavors to meld together.
2. In another bowl, blend the avocados with heavy cream until smooth and creamy. Season with salt and pepper to taste. Set aside.
3. To serve, layer the ceviche at the bottom of a serving plate or in individual bowls, followed by sliced red onion, cherry tomatoes, red bell pepper, black olives, and diced avocado.
4. Dollop spoonfuls of the avocado mousse around the edges of the ceviche, creating a visually stunning contrast.

Chef’s Insight

The combination of citrus juices in the ceviche not only flavors the fish but also helps "cook" it, giving a cured effect without actual cooking.

Notes

Adjust the spiciness of the dish by adding or reducing the amount of jalapeño used. - For a non-keto alternative, replace the white fish with a starchy carbohydrate such as potatoes or rice.