Keto Seabass Ceviche
Dive into vibrant, tropical flavors with this irresistible Keto Seabass Ceviche! Perfect for a light, refreshing appetizer or lunch, this dish features tender, lime-marinated seabass "cooked" to perfection in zesty citrus juice, combined with a medley of fresh veggies like crisp cucumber, creamy avocado, and sweet red bell pepper. Elevated with the subtle richness of extra virgin coconut oil and a hint of heat from jalapeño (optional), this low-carb ceviche is a tantalizing celebration of texture and taste. Ready in just 25 minutes and completely keto-friendly, it’s a deliciously healthy choice for seafood lovers and a standout addition to your keto recipe collection. Serve chilled with a sprinkle of cilantro for a restaurant-worthy presentation.
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Recipe Information
Ingredients
- 1 pound fresh seabass fillets
- 5 large limes, juiced
- 0.5 cup red onion, finely chopped
- 0.25 cup fresh cilantro, chopped
- 1 jalapeño, finely chopped (optional)
- 0.5 cup red bell pepper, finely diced
- 0.5 cup cucumber, diced
- 1 avocado, diced
- 2 tablespoons extra virgin coconut oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Begin by ensuring the seabass fillets are free of skin and any bones. Cut the seabass into small, bite-sized cubes, approximately 1/2-inch in size.
Place the diced seabass into a large, non-reactive bowl. Add the freshly squeezed lime juice to the bowl, ensuring that the fish is completely submerged. The acid from the lime juice will 'cook' the fish.
Cover the bowl with plastic wrap and place it in the refrigerator for about 15 minutes, or until the fish turns opaque and is 'cooked' through.
While the fish is marinating, prepare the vegetables: finely chop the red onion, cilantro, and jalapeño (if using). Dice the red bell pepper, cucumber, and avocado.
After the fish has marinated, remove it from the refrigerator. Drain the excess lime juice, leaving a small amount in the bowl for flavor.
Gently mix in the chopped onions, cilantro, jalapeño, red bell pepper, cucumber, and avocado with the marinated fish.
Add the extra virgin coconut oil to the mixture, and season with salt and black pepper. Stir gently to combine all ingredients.
Taste and adjust seasoning as necessary before serving. Serve chilled, optionally garnished with additional cilantro leaves for presentation.
Nutrition Facts
Calories |
1241 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 34.1 g | 170% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1490 mg | 65% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 16.8 g | ||
| Protein | 103.5 g | 207% | |
| Vitamin D | 45.4 mcg | 227% | |
| Calcium | 252 mg | 19% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3099 mg | 66% | |
*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.
