“Keto Ceviche Peruano: A Mouthwatering Peruvian Snack on the Ketogenic Diet”

Allergens

Fish, Citrus fruits

Ingredients

• 1 pound fresh white fish fillets, cut into bite
• sized pieces (e.g., tilapia or sea bass)
• 2 cups red onion, thinly sliced
• 1 cup cilantro leaves, chopped
• 3/4 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/2 cup fresh orange juice
• 2 tablespoons extra virgin olive oil
• 1 jalapeño pepper, finely diced (optional)
• Salt and black pepper, to taste
• 1 avocado, sliced (for garnish)
• 1 lime wedge (for garnish)

Instructions

1. In a large mixing bowl, combine fish, red onion, cilantro, jalapeño (if using), salt, and black pepper. Mix well.
2. Add the citrus juices (lime, lemon, and orange) to the bowl, making sure all fish pieces are covered.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight for the flavors to meld.
4. Before serving, remove the fish mixture from the refrigerator and let it sit at room temperature for about 10 minutes.
5. Arrange the marinated fish and onions on a plate, drizzle with extra virgin olive oil, and garnish with avocado slices and a lime wedge.

Chef’s Insight

The longer you marinate the fish, the more flavorful it becomes.

Notes

This recipe is suitable for those following the ketogenic diet due to its low-carb, high-fat content.