Chilean Seafood Salad “Ceviche” for Paleo Dieters – A Zesty Twist on Traditional Cuisine

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb fresh white fish fillets (cod or halibut) 2 cups fresh seafood (shrimp and scallops) 1/2 cup lime juice, freshly squeezed 1/4 cup lemon juice, freshly squeezed 1/2 cup chopped cilantro 1/2 cup diced red onion 1/2 cup sliced bell pepper (red and yellow) 1/2 cup cherry tomatoes, halved 1/4 cup thinly sliced radishes Salt and black pepper, to taste Avocado oil, for drizzling Fresh cilantro leaves, for garnish

Instructions

1. In a large non reactive bowl, combine the fish and seafood.
2. Pour lime and lemon juices over the fish and seafood, ensuring they are fully covered. Refrigerate for about 30 minutes to "cook" in citrus juice.
3. Drain the fish and seafood, reserving 1/4 cup of the citrus juice mixture.
4. In a separate bowl, mix reserved citrus juice with chopped cilantro, red onion, bell pepper, cherry tomatoes, and radishes. Season with salt and black pepper, to taste. e) Gently toss the marinated fish and seafood into the vegetable mixture, drizzle with avocado oil, and gently mix. f) Serve on a plate garnished with fresh cilantro leaves, ensuring each serving has an appealing balance of colors and textures.

Chef’s Insight

This recipe is designed to provide a unique twist on traditional Chilean cuisine while adhering to the paleo diet restrictions. The blend of flavors and textures creates an unforgettable culinary experience.

Notes

This recipe calls for fresh fish and seafood, which are essential for an authentic ceviche experience. Make sure to source high-quality ingredients for the best flavor and texture.