“Keto-Friendly Peruvian Ceviche Brunch Delight”

Allergens

Fish, Red Onion, Avocado

Ingredients

• 1 lb fresh white fish fillets (such as tilapia or sea bass), cut into bite
• sized pieces
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed orange juice
• 1/4 cup red onion, finely chopped
• 1/2 cup cilantro, chopped
• 1/4 cup mint leaves, chopped
• 1/2 cup cherry tomatoes, halved
• 1 avocado, sliced
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, freshly ground
• 1 tablespoon olive oil

Instructions

1. In a large mixing bowl, combine the lime juice, lemon juice, and orange juice. Mix well.
2. Add the fish pieces to the citrus mixture, ensuring they are fully coated. Refrigerate for 30 minutes to marinate.
3. Drain the fish from the marinade and discard the liquid. Season with salt and black pepper to taste.
4. In a separate bowl, combine the red onion, cilantro, mint leaves, cherry tomatoes, and olive oil. Mix well.
5. Add the seasoned fish to the herb mixture and gently toss to combine.
6. Arrange the avocado slices on a platter, top with the ceviche mixture, and garnish with additional fresh herbs.

Chef’s Insight

The combination of citrus juices helps to "cook" the fish while keeping it tender and succulent.

Notes

Make sure to use fresh fish for the best results.