Peruvian Ceviche Limeños Style – Paleo Snack Recipe

Allergens

Fish (Fish allergy) - Citrus fruits (Citrus fruit allergy)

Ingredients

• 1 pound fresh white fish fillets (halibut or sea bass), cut into bite
• sized pieces
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed orange juice
• 1 medium red onion, thinly sliced
• 2 cups cherry tomatoes, halved
• 1/2 cup fresh cilantro leaves, chopped
• 1 jalapeño pepper, seeds removed and finely chopped (optional)
• 1 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1 avocado, sliced for garnish
• 1 lime, cut into wedges for garnish

Instructions

1. In a large mixing bowl, combine the fish pieces with lime, lemon, and orange juices. Mix well to ensure the fish is evenly coated in the citrus marinade. Cover and let it sit in the refrigerator for 15 20 minutes to allow the flavors to meld together. In a separate bowl, combine the sliced red onion, cherry tomatoes, cilantro leaves, and jalapeño pepper (if using). Mix well to evenly distribute the ingredients. After the fish has marinated, drain off the excess citrus juice and mix the marinated fish with the vegetable mixture. Season with salt and ground black pepper. Gently toss to combine all the ingredients. Serve immediately on individual plates, garnishing each portion with avocado slices and lime wedges.

Chef’s Insight

For optimal flavor, use freshly squeezed citrus juices instead of bottled juice.

Notes

This recipe is perfect for a Paleo diet as it does not contain any grains or dairy products.