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.
Course: Appetizer
Cuisine: Mexican, Dairy-Free, Gluten-Free, Spicy
Servings: 4One Serving: 1 cup
Ingredients
1lbfresh sushi-grade halibut, cut into ½-inch cubes, or thinly sliced
1tspsea salt
3Tbspfresh lime juice (from about 2 limes)
2ripe avocados, peeled, pitted, and cut into ½-inch dices
1/2cuppitted and sliced green olives (2 oz)
1/2cup(2 oz) peeled and diced fresh tomatillo
1/4lightly packed cup fresh cilantro leaves
2Tbspminced shallot
1jalapeño, stemmed, seeded, and minced (optional)
2Tbspextra-virgin olive oil
2heads Belgian endive, leaves separated, washed and patted dry
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.”