“Sensational Chilean Seafood Ceviche: A Paleo-Friendly Delight”
Discover this delectable Chilean seafood ceviche, a Paleo-friendly recipe that will transport you to the coast of Chile with its zesty lime and fresh fish flavors. This cinematic dish is crafted by our Michelin-star chef for an unforgettable dining experience.
Allergens
Fish (Fish), Lime, Onion
Ingredients
- 1 lb fresh white fish fillet (tilapia or cod), diced into bite
- sized pieces
- 1 cup cherry tomatoes, halved
- 1/2 cup red onion, finely chopped
- 1/2 cup cilantro leaves, roughly chopped
- 1/4 cup fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 avocado, sliced (optional)
Instructions
- a. In a large mixing bowl, combine the diced fish fillet, cherry tomatoes, red onion, and cilantro leaves. b. Pour in the lime juice and olive oil, and gently toss to evenly coat all ingredients with the liquid mixture. Season with salt and pepper to taste. c. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the fish to marinate and "cook" in the citrus juices. d. When ready to serve, remove from the fridge and gently mix in the avocado slices if using.
Chef’s Insight
The key to a perfect ceviche is using fresh ingredients and allowing enough time for the fish to marinate in the citrus juices.
Notes
Be sure to use fresh fish fillet for the best taste and texture.