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Keto Ceviche
Keto Ceviche
Ingredients
- 1 1/2 pounds (680 g) fish fillets
- 8 limes
- 2 tomatoes
- 1 fresh jalapeno (optional)
- 1 black avocado
- 1/4 red onion, diced
- 1/4 cup (16 g) chopped fresh oregano
- 1/4 cup (16 g) chopped fresh cilantro
- salt and pepper to taste
Method
- Cut any fish fillets into serving-sized pieces
- Put your fish or seafood in a glass or crockery dish
- Squeeze 7 of your limes-you should have about 1 1/4 to 1 1/2 cups (300 to 360 ml) lime juice- and pour the lime juice over the fish
- Turn the fish to make sure its completely coated
- Cover the dish with piece of plastic wrap and refrigerate for 8 to 12 hours or overnight
- If at all possible, its best to turn the fish at least a few times during the marinating time to make sure it cooks evenly
- Drain the fish or seafood and put it in a fresh bowl
- Cut the tomatoes in half across the equator and squeeze them gently to get rid of the seeds
- Dice them fairly fine
- Seed the jalapeno, if you’re using it, and dice it fine, too
- Cut the avocado in half, remove the seed, peel it, and cut it into dice as well
- Put all of these vegetables and the diced red onion in the bowl with the fish
- Throw in the fresh herbs, too
- Squeeze the last lime over the whole thing, season with salt and pepper, toss gently, and serve
Makes 8 appetizer servings
- Each with 16 g protein; 5 g carbohydrate; 2 g dietary fiber; 3 g usable carbs
- This analysis assumes you discard all but about 1/4 cup (60 ml) of the lime juice used to marinate the fish
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