“Keto-Friendly Peruvian Ceviche with Avocado and Crispy Plantains”
Discover this simple and delicious Keto-friendly Peruvian ceviche recipe, combining succulent white fish with tangy lime juice, creamy avocado slices, and crunchy plantain chips for a visually stunning and flavorful meal.
Allergens
Fish (Fish), Lime
Ingredients
- 1 lb fresh white fish fillet (tilapia, cod, or sea bass) 6 limes, juiced 2 medium ripe avocados 3 green onions, thinly sliced 1 large plantain, peeled and cut into thin chips 1/4 cup chopped cilantro Salt and pepper to taste
Instructions
- Cut the fish fillet into small cubes.
- In a non reactive bowl, combine the fish with lime juice, salt, and pepper, and let it marinate for about 30 minutes in the refrigerator.
- Preheat oil to 350°F in a deep frying pan or air fryer for the plantain chips. Fry the plantain chips until golden brown and crispy, then drain on paper towels.
- Slice the avocados into thin slices.
- Combine the marinated fish with the avocado slices, green onions, and chopped cilantro in a serving dish.
- Top with the plantain chips just before serving.
Chef’s Insight
Using a variety of textures, such as soft avocado, firm fish, and crunchy plantain chips, elevates this simple ceviche into a gourmet experience.
Notes
Choose a firm fish fillet to ensure the ceviche maintains its shape during marination.