Mouthwatering Colombian Ceviche with Fresh Avocado Salsa – Paleo Lunch Recipe

Allergens

Fish, Avocado, Lemon, Lime

Ingredients

• 1 lb firm white fish fillets (e.g., cod, halibut, or tilapia), 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
• 1/3 cup finely chopped red onion
• 1 cup diced tomatoes
• 1 ripe avocado, diced
• 1 jalapeño pepper, seeded and minced (optional)
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• Salt and black pepper, to taste
• Olive oil, for drizzling
• Lime wedges, for serving

Instructions

1. In a non reactive bowl, combine the lime juice, lemon juice, and orange juice. Add the fish pieces and toss gently to coat with the citrus marinade. Cover and refrigerate for 20 30 minutes.
2. While the fish is marinating, prepare the avocado salsa by combining the diced tomatoes, avocado, red onion, jalapeño (if using), cilantro, and cumin in a medium bowl. Season with salt and black pepper to taste. Gently fold the ingredients together, then cover and set aside.
3. After marinating, drain the fish well and discard any excess liquid. Drizzle with olive oil and season with additional salt and black pepper as desired.
4. To serve, divide the ceviche among four plates, followed by a generous scoop of the avocado salsa on top. Garnish with lime wedges and a sprig of fresh cilantro, if desired.

Chef’s Insight

The combination of citrus juices with fish creates a perfect balance of flavors, while the avocado salsa adds creaminess and richness to the dish.

Notes

This recipe can be adapted to accommodate spicier or milder tastes by adjusting the amount of jalapeño used.