Aromatic Peruvian Ceviche with Avocado Mousse – Paleo Friendly

Allergens

Fish (fish), Avocado

Ingredients

• 1 lb fresh white fish fillet, cut into cubes
• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1/2 small red onion, thinly sliced
• 1/2 cup cilantro, chopped
• 1/2 cup red bell pepper, diced
• 1/4 cup fresh mint leaves, chopped
• Salt and pepper to taste
• Avocado Mousse: 3 ripe avocados 1/4 cup lime juice 1 clove garlic Salt and pepper to taste 2 tbsp extra
• virgin olive oil

Instructions

1. In a non reactive bowl, combine the fish cubes with the lime, lemon, and orange juices. Season with salt and pepper, and let it marinate in the refrigerator for about 20 minutes.
2. While the fish is marinating, prepare the avocado mousse by blending the avocados, lime juice, garlic, salt, and pepper until smooth and creamy. Gradually add the olive oil while continuing to blend until fully incorporated. Taste and adjust seasoning as needed.
3. Once the fish has finished marinating, drain off excess liquid and mix in the sliced red onion, chopped cilantro, diced red bell pepper, and chopped mint leaves. Gently toss to combine.
4. To serve, scoop a portion of the ceviche onto each plate, followed by a generous dollop of avocado mousse. Enjoy this sensational fusion of Peruvian flavors!

Chef’s Insight

To enhance the flavor even further, allow the marinated fish to rest for a longer period before combining with other ingredients.

Notes

Be sure to use fresh ingredients for best results.