Servings: 4 servings
Calories: 220kcal
Ingredients
- 1 1/2 lb fresh white fish fillet (corvina or sea bass) cut into 1/2-inch cubes (sub: cod, halibut, or snapper)
- 1/2 cup freshly squeezed lime juice about 6–8 limes
- 1/2 red onion very thinly sliced
- 1 aji limo or aji amarillo pepper minced, seeds removed for less heat (sub: serrano or jalapeño)
- 1/4 cup fresh cilantro chopped
- 1 clove garlic minced
- 1 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1/2 avocado sliced, for serving
- Butter lettuce leaves, for serving (sub: traditional camote and choclo, omitted here to keep this keto)
Instructions
- Pat the fish cubes completely dry with paper towels and place in a non-reactive glass or ceramic bowl.
- Season the fish with sea salt and black pepper, then add the minced garlic and chili pepper.
- Pour the fresh lime juice over the fish, making sure every piece is submerged.
- Let marinate 8–12 minutes, until the fish turns opaque and firm — don't over-marinate, or the texture turns chalky.
- Fold in the sliced red onion and chopped cilantro just before serving.
- Spoon the ceviche and its citrus marinade over butter lettuce leaves.
- Garnish with avocado slices and serve immediately.
Nutrition
Serving: 1serving | Calories: 220kcal | Protein: 32g | Fat: 7g | Fiber: 2g
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