Colombian Ceviche with Mango Salsa & Avocado Crema – Paleo-Friendly Dinner Recipe

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb fresh white fish, cubed (cod, snapper, or tilapia)
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup orange juice
• 1 medium red onion, thinly sliced
• 1 jalapeño pepper, finely chopped (optional)
• Salt to taste
• Fresh cilantro leaves, for garnish
• 2 ripe mangoes, diced
• 1 avocado, mashed
• 1/4 cup sour cream or coconut cream (for Paleo)
• Black pepper, to taste
• 1 small red onion, finely chopped
• Olive oil, for drizzling

Instructions

1. In a large mixing bowl, combine the fish, lime juice, lemon juice, and orange juice. Mix well and let it marinate for at least 30 minutes in the refrigerator.
2. While the fish is marinating, prepare the mango salsa by combining diced mangoes, chopped red onion, and jalapeño pepper in a separate bowl. Season with salt to taste and set aside.
3. To make the avocado crema, mix mashed avocado, sour cream or coconut cream, black pepper, and a pinch of salt until smooth and creamy. Set aside.
4. Once the fish has marinated, remove it from the refrigerator and discard any excess liquid. Season with additional salt if needed.
5. To serve, arrange the marinated fish on individual plates, garnish with fresh cilantro leaves, and top with a generous spoonful of mango salsa. Drizzle avocado crema over the top and finish with an olive oil drizzle for added flavor.

Chef’s Insight

To enhance the aroma, add a few drops of citrus essential oil while marinating the fish. Remember to remove it before consuming.

Notes

Ensure the fish is fresh for a delicious, satisfying ceviche experience. Adjust the heat level according to your taste preference.