Words can’t describe just how delicious this bright, fresh keto seafood dish is. But put it this way: each ingredient brings thrilling, refreshing texture, taste, and diversity to the fresh fish that’s “cooked” in the lime juice. If you like it mild, skip the jalapeño. Or, if you like it spicy, leave the seeds in the jalapeño before adding it or substitute a serrano chili. Be sure to recalculate the macros if you make any changes.
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In a medium bowl, combine the fish and salt. Toss to coat. Add the lime juice and toss. Cover and refrigerate, tossing occasionally, until the edges of the fish begin to turn opaque, about 30 minutes.
To the bowl of fish, add the avocado, olives, tomatillo, cilantro, shallot, jalapeño, and olive oil. Gently toss to combine. Season to taste with salt. Refrigerate for 15 minutes to let flavors meld, then serve with endive spears as edible “spoons.”
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