“Delightful Peruvian Ceviche: A Paleo-Friendly Breakfast Adventure”

Allergens

Fish (Fish), Lime

Ingredients

• 1 pound fresh white fish fillets (cod or halibut)
• 1/2 cup freshly squeezed lime juice
• 1 small red onion, finely chopped
• 2 cups cherry tomatoes, halved
• 1/4 cup cilantro, chopped
• 1 jalapeno pepper, minced (optional)
• Salt and pepper, to taste
• 1 avocado, sliced for garnish
• 1 ripe plantain, sliced for garnish
• Olive oil, for drizzling

Instructions

1. In a non reactive bowl, combine the fish fillets and lime juice. Mix well to ensure all pieces are coated with lime juice. Cover and let it marinate in the refrigerator for 20 minutes.
2. While the fish is marinating, prepare the other ingredients by finely chopping the red onion, halving the cherry tomatoes, and slicing the avocado and plantain.
3. After the fish has been marinated, remove from the refrigerator and discard any liquid. Gently mix in the chopped onion, halved cherry tomatoes, cilantro, and minced jalapeno pepper (if using). Season with salt and pepper to taste.
4. Serve immediately on individual plates, garnishing each serving with sliced avocado and plantain. Drizzle a touch of olive oil over the top for added richness.

Chef’s Insight

To ensure the fish is cooked properly when using this marination method, it is important to discard the liquid after marinating and proceed with cooking.

Notes

This recipe calls for fresh white fish fillets; cod or halibut work well, but feel free to experiment with other types of fish. You can also adjust the heat level by adding or removing the jalapeno pepper.