Ceviche de Pescado Peruviano Paleo-Style: A Fresh & Delectable Seafood Sensation!
Discover our easy and paleo-friendly Ceviche de Pescado recipe, perfect for a quick yet flavorful Peruvian lunch. This delicious seafood dish is packed with mouthwatering flavors from lime juice, cilantro, red onion, and yellow pepper. Enjoy this scrumptious meal as is or with steamed rice and plantain chips. Try our recipe today for a taste of Peru in your very own kitchen!
Allergens
Fish, Lime
Ingredients
- 1 lb fresh white fish fillets (such as tilapia or cod)
- 1/2 cup freshly squeezed lime juice
- 1/4 cup finely chopped red onion
- 1/2 cup chopped cilantro
- 1 Peruvian yellow pepper, deseeded and diced
- 1 small avocado, sliced (optional)
- Salt and freshly ground black pepper, to taste
- Drizzle of olive oil
Instructions
- Cut the fish fillets into bite sized cubes and place them in a non reactive bowl.
- Pour the lime juice over the fish, ensuring it's fully submerged. Cover the bowl with plastic wrap and refrigerate for 20 minutes to marinate and "cook" the fish.
- While the fish is marinating, finely chop the red onion and cilantro. Dice the Peruvian yellow pepper.
- Remove the fish from the refrigerator and discard any liquid. Season with salt and pepper, then gently toss in the chopped onion, cilantro, and diced pepper. Gently fold in the avocado slices if using.
- Drizzle a bit of olive oil over the ceviche and give it a gentle mix to combine all ingredients. Taste and adjust seasoning as needed.
- Serve immediately with plantain chips or freshly steamed rice for a complete, paleo friendly meal!
Chef’s Insight
To enhance the flavor, add a dash of Peruvian ají amarillo paste or a pinch of smoked paprika to the marinade.
Notes
This recipe is gluten-free and dairy-free. For a vegetarian option, replace the fish with tofu or tempeh.