Low-carb ceviche

Low-carb ceviche

Ceviche is a traditional Peruvian dish that uses lime juice instead of heat to "cook" the fish. Tender white fish get a refreshing hit of lime and spice from jalapeño peppers. This simplified version delivers that delicious fresh punch of flavor you expect but is so easy. It's perfect for showing off to friends or a simple light meal at home.

Low-carb ceviche

Ceviche is a traditional Peruvian dish that uses lime juice instead of heat to "cook" the fish. Tender white fish get a refreshing hit of lime and spice from jalapeño peppers. This simplified version delivers that delicious fresh punch of flavor you expect but is so easy. It's perfect for showing off to friends or a simple light meal at home.
USMetric
4 servingservings

Ingredients

  • 1 lb 450 g white fish skinless and raw, cut into 1/2" cubes (see tip)
  • 1 1 fresh jalapeño, de-seeded and very thinly slicedfresh jalapeños, de-seeded and very thinly sliced
  • ½ ½ red onion, very thinly slicedred onions, very thinly sliced
  • ¼ ¼ red bell pepper, very thinly slicedred bell peppers, very thinly sliced
  • 1 tbsp 1 tbsp salt
  • ¾ cup 175 ml lime juice (about 2 tbsp / lime)
To serve
  • 2 tbsp 2 tbsp lime juice
  • 1 1 lime, cut into wedgeslimes, cut into wedges
  • 4 tbsp 4 tbsp olive oil
  • 4 tbsp 4 tbsp fresh cilantro, minced

Instructions

Instructions are for 4 servings. Please modify as needed.

  1. Place the fish in a glass or ceramic container that has a lid. Mix in jalapeño, onion, bell pepper and salt.
  2. Pour the lime juice over it, arranging the ingredients so that it is all covered with lime juice.
  3. Cover with the lid and chill in the refrigerator for 3 hours, or until the fish turns a whiter color and looks slightly "cooked".
  4. Remove from the refrigerator and place in a colander to discard the juice.
  5. Rinse the fish and vegetables with ice cold water to get rid of excess acidity and salt.
  6. Place the fish in a serving dish.

To serve

  1. Mix the fish with the cilantro, and drizzle with olive oil and lime juice. Garnish with lime wedges.

Tip

Some examples of types of fish that work well in this dish are snapper, sea bass, pollack, halibut, or sole. Just make sure the fish you find is as fresh as possible.

Ceviche can be kept in the fridge for two to three days, but it does not freeze well so eat is up as soon as you can.

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