Keto-Friendly Peruvian Ceviche Tower with Avocado Salsa

Allergens

Fish, Cucumber (possible), Avocado (possible)

Ingredients

• 1 pound fresh white fish fillets (cod, halibut or sea bass), cut into bite
• sized cubes
• 1/2 cup lime juice
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1 small red onion, thinly sliced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 large avocado, diced
• 1/2 cup cilantro, chopped
• 1/2 teaspoon sea salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil
• 1/2 cup cherry tomatoes, halved
• 1 small cucumber, thinly sliced

Instructions

1. In a large mixing bowl, combine the fish cubes with lime, lemon, and orange juices. Cover and refrigerate for at least 30 minutes to marinate.
2. In another mixing bowl, prepare the avocado salsa by combining diced avocado, chopped cilantro, jalapeño (if using), sea salt, black pepper, and olive oil. Mix well until fully incorporated. Set aside.
3. After the fish has marinated, drain any excess juice and add marinated fish to a serving plate, forming a tower like shape.
4. Layer cherry tomatoes and cucumber slices around the fish tower for added color and texture.
5. Top the fish tower with the prepared avocado salsa, ensuring even distribution.
6. Garnish with additional cilantro leaves and a sprinkle of black pepper before serving.

Chef’s Insight

The combination of citrus juices and avocado salsa creates a perfect harmony of flavors, while the cucumber and tomatoes add contrasting textures to the dish.

Notes

Make sure to use fresh fish for optimal flavor and texture.