Keto Ceviche
Sure, here is the Keto Ceviche recipe in the style of Serious Eats: **Keto Ceviche** In the realm of ceviche, there are two main schools of thought: those who prefer the classic Peruvian style, marinated in lime juice and aji peppers, and those who favor the Mexican version, made with tomatoes, onions, and cilantro. This recipe bridges the gap between the two, offering a vibrant keto-friendly ceviche that combines the best of both worlds. The key to great ceviche is using the freshest possible fish. Look for firm, white-fleshed fish such as tilapia, halibut, or snapper. Once you've got your fish, cut it into 1-inch cubes and place it in a large bowl. Next, it's time to make the marinade. In a separate bowl, whisk together 1/2 cup lime juice, 1/4 cup lemon juice, 1/4 cup chopped red onion, 1/4 cup chopped cilantro, 1 minced jalapeño pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pour the marinade over the fish and stir to coat. Cover the bowl and refrigerate for at least 2 hours, or overnight. The longer the fish marinates, the more flavorful it will become. Once the fish is done marinating, give it a taste and adjust the seasonings as needed. You may want to add more lime juice, salt, or pepper to your taste. Serve the ceviche chilled, with your favorite keto-friendly sides. Enjoy!
Ceviche is a dish with a long and storied history. It is thought to have originated in Peru, where it was traditionally made with fresh fish, lime juice, and aji peppers. Over time, ceviche spread to other parts of Latin America, and each region developed its own unique variations on the dish. In Mexico, ceviche is typically made with tomatoes, onions, and cilantro. This version of ceviche is often served as a main course, with tortillas or chips on the side. The ketogenic diet is a low-carb, high-fat diet that has become increasingly popular in recent years. The diet is said to offer a number of health benefits, including weight loss, improved blood sugar control, and reduced inflammation. This recipe for Keto Ceviche is a delicious and healthy way to enjoy the flavors of traditional ceviche without all the carbs. The recipe uses a combination of lime juice, lemon juice, and jalapeño peppers to create a flavorful marinade that will tenderize the fish and give it a bright, citrusy flavor. The addition of red onion and cilantro adds a bit of crunch and freshness to the dish. This recipe is perfect for a light lunch or dinner. It is also a great way to use up leftover fish. So next time you're looking for a healthy and delicious meal, give this Keto Ceviche a try.
Keto Ceviche Keto Ceviche Keto Ceviche Keto Ceviche
Prep time: 15 | Cook time: 0 | Serves: 4
Ingredients
  • 1 pound fresh fish, such as tilapia, halibut, or snapper, cut into 1-inch cubes
  • 1/2 cup lime juice
  • 1/4 cup lemon juice
  • 1/4 cup chopped red onion
  • 1/4 cup chopped cilantro
  • 1 jalapeño pepper, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Instructions
  1. In a large bowl, combine the fish, lime juice, lemon juice, red onion, cilantro, jalapeño pepper, salt, and black pepper.
  2. Mix well to coat the fish.
  3. Cover the bowl and refrigerate for at least 2 hours, or overnight.
  4. Serve chilled.
Why It Works
  • The use of fresh fish ensures that the ceviche will be flavorful and tender.
  • The combination of lime juice, lemon juice, and jalapeño peppers creates a flavorful marinade that will tenderize the fish and give it a bright, citrusy flavor.
  • The addition of red onion and cilantro adds a bit of crunch and freshness to the dish.
  • Marinating the fish for at least 2 hours allows the flavors to meld and develop.