Keto Peruvian Ceviche Brunch with Avocado Mousse and Roasted Tomato Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb (450g) fresh white fish fillets, diced 1/2 cup (120ml) fresh lime juice 1/2 cup (120ml) fresh lemon juice 1 medium red onion, thinly sliced 1 large avocado, ripe but firm 3 tbsp olive oil 1 cup (150g) cherry tomatoes, halved 1 jalapeño pepper, seeds removed and finely chopped 1/4 cup (60ml) fresh cilantro, chopped Salt and pepper, to taste A few drops of liquid stevia (optional)

Instructions

1. Combine the fish with lime and lemon juice in a bowl. Let it marinate for 20 minutes in the refrigerator.
2. In a separate bowl, blend the avocado until creamy and smooth. Season with salt and pepper to taste, and add liquid stevia if desired.
3. Preheat your oven to 400°F (205°C). Place cherry tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast them in the oven for 10 15 minutes until slightly charred.
4. In a small bowl, combine the roasted tomatoes, jalapeño, and cilantro to create the salsa.
5. To assemble, spoon the marinated fish onto individual plates or a large serving platter. Top with dollops of avocado mousse and a generous scoop of the roasted tomato salsa.

Chef’s Insight

Use a high-quality extra virgin olive oil for the roasted tomatoes to enhance the dish's flavor.

Notes

For a spicier dish, add more jalapeño to the salsa.