Keto Ceviche with Avocado, Tomatillo, and Olives
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.
Ingredients List
- 1 lb fresh sushi-grade halibut, cut into ½-inch cubes, or thinly sliced
- 1 tsp sea salt
- 3 Tbsp fresh lime juice (from about 2 limes)
- 2 ripe avocados, peeled, pitted, and cut into ½-inch dices
- 1/2 cup pitted and sliced green olives (2 oz)
- 1/2 cup (2 oz) peeled and diced fresh tomatillo
- 1/4 lightly packed cup fresh cilantro leaves
- 2 Tbsp minced shallot
- 1 jalapeño, stemmed, seeded, and minced (optional)
- 2 Tbsp extra-virgin olive oil
- 2 heads Belgian endive, leaves separated, washed and patted dry
Instructions
- 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.”
