“Delightful Peruvian Lunch: Ceviche Paleo Style”

Allergens

Fish (Fish), Citrus

Ingredients

• 1. 1 pound fresh white fish fillets (tilapia, cod, or halibut) 2. 1/2 cup fresh lime juice 3. 1/2 cup fresh lemon juice 4. 1/2 cup orange juice 5. 1 small red onion, thinly sliced 6. 1 jalapeño pepper, finely chopped 7. 1/2 cup fresh cilantro leaves, chopped 8. 1 cup cherry tomatoes, halved 9. Salt and pepper to taste

Instructions

1. In a large non reactive bowl, combine the lime, lemon, and orange juices. Add the thinly sliced red onion and finely chopped jalapeño to the citrus mixture. Allow it to sit for 5 minutes to slightly pickle them.
2. Cut the fish into bite sized cubes and add them to the bowl with the pickled vegetables. Gently mix to ensure the fish is evenly coated in the citrus marinade. Cover and refrigerate for at least 30 minutes, or until the fish is opaque and slightly firm to the touch.
3. In a separate bowl, combine the cherry tomatoes and chopped cilantro leaves. Season with salt and pepper to taste. Gently fold the ingredients together.
4. To serve, spoon the marinated fish onto individual plates or in a communal serving dish. Top with the seasoned tomato cilantro mixture and garnish with a sprig of fresh cilantro.

Chef’s Insight

The longer the fish marinates, the firmer it becomes. Adjust the marinating time according to your preferred texture.

Notes

For best results, use fresh fish fillets and seasonal, ripe citrus fruits.