“Delightful Keto-Friendly Peruvian Ceviche: A Fresh Seafood Fiesta for Your Palate”

Allergens

Fish, avocado

Ingredients

• 1 lb fresh white fish fillet (e.g., sea bass or snapper), cut into bite
• sized pieces
• 1 cup lime juice (freshly squeezed)
• 2 medium avocados, diced
• 1 small red onion, thinly sliced
• 1 large tomato, chopped
• 1 medium cucumber, diced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup olive oil
• Salt and pepper to taste
• Optional: Hot sauce or chili peppers for added spice

Instructions

1. In a large mixing bowl, combine the fish pieces, lime juice, salt, and pepper. Mix well, ensuring that all pieces are evenly coated with the lime juice. Cover and refrigerate for 30 minutes to allow the ceviche to "cook" in the citrus marinade.
2. While the fish is marinating, prepare the vegetables by dicing the avocado, slicing the red onion, chopping the tomato, dicing the cucumber, and chopping the fresh cilantro. Set aside.
3. After the fish has finished "cooking" in the lime juice, drain any excess liquid, then gently fold in the prepared vegetables and cilantro. Drizzle with olive oil and adjust seasonings to taste. Give everything a gentle stir, being careful not to break apart the fish pieces.
4. Cover and refrigerate the ceviche for an additional 15 minutes before serving to allow flavors to meld together.
5. Serve the keto friendly Peruvian ceviche with a side of crispy plantain chips, adding a crunchy contrast to the soft, delicate fish and vegetables.

Chef’s Insight

The secret to a perfect keto-friendly Peruvian ceviche lies in the balance of flavors - tangy citrus, spicy kick, and aromatic herbs that come together in harmony

Notes

This recipe is easily customizable to accommodate dietary restrictions and personal preferences; feel free to add more vegetables or adjust seasonings to your liking