Chilean Seafood Ceviche with Fresh Avocado Salsa (Paleo)

A flavorful chilean snack perfect for paleo eaters - made for visual appeal and culinary depth.

Time: (Prep, Cook, Total) Prep Time: 10 minutes Cook Time: 2 hours Total Time: 2 hours 10 minutes

Servings: 6 servings

Difficulty: Intermediate

Cuisine: Chilean, Paleo

Allergens

Contains no common allergens unless specified.

Ingredients

1 lb fresh white fish fillets (e.g., cod, halibut, or sea bass) 1 cup freshly squeezed lime juice 1/2 cup freshly squeezed lemon juice 1 small red onion, thinly sliced 1 cup cherry tomatoes, halved 1 ripe avocado, diced 1/4 cup chopped fresh coriander leaves Salt and black pepper, to taste Olive oil, for drizzling

Instructions

Cut the fish fillets into bite sized cubes and place them in a non reactive dish. Pour lime and lemon juices over the fish and toss gently to ensure the pieces are evenly coated. Cover the dish with plastic wrap and refrigerate for 2 hours to marinate, or until the fish is opaque and just cooked through.
In a separate bowl, combine red onion, cherry tomatoes, avocado, and half of the coriander leaves. Season with salt and pepper to taste. Gently mix the ingredients together, then set aside.
Once the fish has finished marinating, drain any excess liquid and discard. Toss the cooked fish with the fresh salsa and remaining coriander leaves. Drizzle with olive oil and adjust seasoning if necessary. Serve immediately on a large platter, garnished with additional coriander leaves for an added touch of color and flavor.

Chef’s Insight

Seafood ceviche is a versatile dish that can be adjusted to suit various dietary preferences and restrictions. The key to a successful ceviche lies in using fresh, high-quality ingredients and allowing the fish enough time to marinate and cook properly.

Notes

Feel free to experiment with different types of fish or seafood, and adjust the seasonings to your liking. The key to a successful ceviche lies in using fresh, high-quality ingredients and allowing the fish enough time to marinate and cook properly.

Substitutions

For a non-Paleo alternative, you can replace the fish with shrimp or scallops and use regular white rice instead of cauliflower rice. If you are allergic to avocados, try using ripe mashed bananas for a similar creamy texture.

Alternative Preparations

For a vegetarian version, replace the fish with marinated and cooked vegetables such as zucchini or bell peppers.

Alternative Methods

You can also use a slow cooker to prepare this dish by combining all ingredients in the slow cooker and cooking on low for 3 hours.

Best Storage Practice

Store leftovers airtight, refrigerate up to 3 days.

Shelf Life

3 days for uncooked fish, 1 day for cooked ceviche

Plating Tips

Arrange the ceviche on a white or light-colored plate to highlight the vibrant colors of the dish. Use a large spoon to scoop the ceviche onto each serving, ensuring an even distribution of fish, vegetables, and sauce. Garnish with additional coriander leaves for added visual appeal.

Nutrition Facts

Calories: 300 kcal per serving Fat: 15 g Carbohydrates: 20 g Protein: 25 g Sodium: 400 mg