While Ceviche is arguably a Peruvian (and Ecuadorian) dish by origin, it celebrates so many flavors we associate with Mexican cuisine…and it’s incredibly delicious. In saying that, Ceviche is a popular dish in Mexico too, with some specific ingredients making for a distinctly Mexican version. The amazing thing about this nutritious dish is that it’s completely Keto-friendly just as it is.
- Serves: 6
- Time: about 15 minutes to prep and about 3 hours to marinade in the fridge (3 hours and 15 mins total)
- Calories: 258
- Total carbs: 7.7 grams
- Net carbs: 6.6 grams
- Fat: 11.1 grams
- Protein: 30.3 grams
Ingredients
- 1 ½ lbs fresh white fish (i.e. snapper, tilapia, halibut, mahi mahi), sliced into small cubes (about ½ and inch or so)
- 1 small red onion, finely chopped
- 1 garlic clove, crushed or finely chopped
- ¾ cup freshly squeezed lime juice
- ¼ cup olive or avocado oil
- 2 chili peppers (any kind, choose your favorite), finely chopped
- 2 large tomatoes, cut into small pieces
- 1 cup chopped fresh cilantro
- Dash of tabasco
- Salt and pepper
How to make:
- Place the fish, garlic, oil and lime juice into a glass bowl, cover and place into the fridge to soak and “cook” for at least 3 hours
- Add the chili pepper, tomato, onion, cilantro, tabasco, salt and pepper into the fish mixture and stir to combine
- Serve right away!
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