Keto Classic Fish Ceviche
Dive into the vibrant and refreshing flavors of Keto Classic Fish Ceviche, a low-carb twist on a beloved Latin American dish perfect for keto enthusiasts! This light and tangy recipe showcases fresh white fish fillets like tilapia or sea bass, delicately "cooked" in zesty lime juice for an authentic citrus cure. Enhanced with bold notes of red onion, jalapeño, cherry tomatoes, creamy avocado, and fragrant cilantro, every bite bursts with irresistible freshness. Seasoned thoughtfully with sea salt, black pepper, and a drizzle of olive oil, this keto-friendly ceviche is an ideal guilt-free appetizer or main course. Ready in just 20 minutes with no cooking required, it’s a stunning centerpiece for healthy eating that pairs perfectly with crisp lettuce leaves or stands deliciously on its own. Perfect for low-carb diets and packed with vibrant textures, it’s a must-try recipe for seafood lovers craving a nutritious bite!
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Recipe Information
Ingredients
- 1 pound fresh white fish fillets (like tilapia or sea bass)
- 6 whole limes
- 0.5 medium red onion
- 1 whole jalapeño pepper
- 1 whole ripe avocado
- 0.5 cup fresh cilantro
- 1 teaspoon sea salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil
- 0.5 cup cherry tomatoes
Instructions
Begin by cutting the fish fillets into small, bite-sized cubes, approximately 1/2 inch in size. Ensure all pieces are relatively uniform for even curing.
Juice the limes into a large glass or ceramic bowl, ensuring you have about 1 cup of lime juice. Add the fish cubes to the lime juice, gently stirring to coat all pieces. The acidity in the lime juice will cook the fish.
Cover the bowl with plastic wrap and refrigerate for 15 to 20 minutes. Look for the fish to turn opaque as it cures.
While the fish is curing, finely dice the red onion and jalapeño pepper. For a milder flavor, remove the seeds from the jalapeño.
Cut the cherry tomatoes into quarters, dice the avocado into small cubes, and coarsely chop the cilantro.
Once the fish is ready, drain off about half of the lime juice. Add the diced onion, jalapeño, cherry tomatoes, avocado, and chopped cilantro to the fish.
Gently mix to combine, being careful not to mash the avocado pieces.
Season the ceviche mixture with sea salt and black pepper. Drizzle with olive oil, and toss lightly to coat.
Serve immediately, garnished with additional cilantro leaves if desired. For a complete keto experience, accompany with fresh lettuce leaves or simply enjoy it on its own.
Nutrition Facts
Calories |
968 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.1 g | 59% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 65.4 g | 24% | |
| Dietary Fiber | 24.1 g | 86% | |
| Total Sugars | 12.3 g | ||
| Protein | 98.9 g | 198% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 231 mg | 18% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 3236 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
