Sensational Chilean Ceviche Lunch for Paleo Diet Enthusiasts
Discover this scrumptious Chilean ceviche recipe that's perfect for a Paleo diet and gluten-free lunch options. Enjoy a burst of flavors with fresh fish marinated in citrus juices, combined with vibrant vegetables for a light yet satisfying meal.
Allergens
Fish (Fish), Gluten-free
Ingredients
- 1 lb fresh white fish fillets (e.g., sea bass or halibut), diced into 1/2
- inch cubes
- 1 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed lemon juice
- 1/4 cup freshly squeezed orange juice
- 1 small red onion, thinly sliced
- 1 large ripe avocado, diced
- 2 cups cherry tomatoes, halved
- 1 small cucumber, seeded and diced
- 1/2 cup chopped fresh cilantro
- Salt and black pepper to taste
- Optional: Hot sauce or chili flakes for added spice
Instructions
- In a large non reactive bowl, combine the diced fish with lime, lemon, and orange juices. Gently toss to coat all the pieces evenly. Cover and let it marinate in the refrigerator for 20 minutes.
- Drain any excess liquid from the marinated fish, then add the red onion, avocado, cherry tomatoes, cucumber, and chopped cilantro. Gently toss again to mix well.
- Season with salt, black pepper, and optional hot sauce or chili flakes according to your taste preference.
- Refrigerate the ceviche for an additional 10 minutes before serving to allow flavors to meld together.
Chef’s Insight
For added texture and crunch, top the ceviche with some toasted coconut flakes or crushed plantain chips.
Notes
For the best texture and flavor, use fresh fish fillets and ripe citrus fruits.