Sensational Peruvian Ceviche Delight: A Paleo-Friendly Lunch Masterpiece

Discover this delectable and visually stunning Peruvian Ceviche Delight recipe, perfect for a Paleo-friendly lunch experience. Explore the rich flavors of Peru with our mouthwatering ceviche dish, featuring fresh fish, tangy lime juice, and aromatic cilantro, all beautifully plated on a bed of sweet potato noodles and garnished with avocado slices and toasted almonds. This elegant recipe combines the best of Peruvian cuisine and Paleo diet principles for a truly unforgettable culinary adventure.

Time: Prep Time: 45 minutes Cook Time: 0 minutes (due to using raw fish) Total Time: 45 minutes

Servings: 4

Difficulty: Intermediate

Cuisine: Peruvian, Paleo-friendly

Allergens

Fish, Nuts

Ingredients

1 lb fresh white fish fillets (cod, halibut, or sea bass) 1/2 cup fresh lime juice 1/3 cup fresh cilantro, finely chopped 1/4 cup red onion, thinly sliced 1/4 cup seeded and diced red bell pepper 1/4 cup cherry tomatoes, halved 1 tablespoon garlic, minced 1 teaspoon salt 1/2 teaspoon black pepper 1 avocado, sliced 1 sweet potato, spiralized or julienned 1/4 cup toasted almonds, chopped Fresh cilantro leaves, for garnish

Instructions

In a large mixing bowl, combine the fish fillets, lime juice, and half of the chopped cilantro. Toss gently to coat the fish evenly with the lime juice. Cover and refrigerate for 30 minutes, or until the fish is opaque and cooked through.
Meanwhile, in a separate bowl, combine the red onion, bell pepper, cherry tomatoes, garlic, salt, and black pepper. Mix well and let it sit for about 15 minutes to allow the flavors to meld together.
Once the fish is ready, remove it from the refrigerator and drain off any excess lime juice. Break the fish into bite sized pieces and add them to the vegetable mixture. Gently toss to combine all ingredients.
Arrange the spiralized sweet potato on a serving platter or individual plates, creating a base for the ceviche.
Top the sweet potato with the ceviche mixture, then garnish with avocado slices and chopped toasted almonds. Finish with a sprinkle of fresh cilantro leaves.
Serve immediately and enjoy this vibrant, flavor packed Peruvian Ceviche Delight!

Chef’s Insight

To enhance the flavor of this dish, try using fresh-caught fish from your local market or fishery for a more authentic Peruvian experience.

Notes

Be sure to use fresh, high-quality ingredients for the best results. You can experiment with different types of ceviche marinades or serving styles, but always remember to maintain the balance of flavors and textures that make this dish so delightful.

Substitutions

For a non-Paleo version, you can replace the sweet potato with regular white rice or quinoa. Use any white fish fillets of your choice.

Alternative Preparations

This recipe can be made ahead and refrigerated for up to 2 hours before serving.

Alternative Methods

You can also use a slow cooker or instant pot to cook the fish, but be sure not to overcook it.

Best Storage Practice

Store leftover ceviche in an airtight container in the refrigerator for up to 2 days.

Shelf Life

2 days in the refrigerator.

Plating Tips

Use a large, round serving platter or individual round plates to create a visually appealing base with the sweet potato. Arrange the ceviche evenly on top and garnish with avocado slices and almonds for added color and texture contrast.

Nutrition Facts

This recipe is rich in protein, vitamins, and minerals due to the use of fish, vegetables, and almonds. It's also low in carbs, making it an ideal choice for a Paleo diet.