This low carb and Keto fish salad recipe is a refreshing blend of white fish, lemon and lime juice, shallots, parsley, red bell and jalapeño peppers.
1/3 cup shallots, thinly sliced
1 pound fresh fish- sea bass, red snapper, corvina, tilapia, or hamachi – diced into 1/2 inch cubes
1/2 cup fresh lime juice
1/4 cup fresh lemon juice
1/2 cup red bell pepper, thinly sliced
1/4 cup parsley, chopped
1 small jalapeño pepper, seeded and minced
1/4 teaspoon black pepper
1 teaspoon salt
1 tablespoon extra virgin olive oil
1. In a small bowl, salt the shallots generously and let stand 15 minutes until they begin to release their liquid. Rinse well.
2. Place fish, shallots, salt, pepper, jalapeño pepper, red bell pepper, lemon and lime juice in a resealable container, and marinate in the refrigerator for at least 30 minutes before serving. The fish will become cured and opaque as it marinates. The longer it marinates, the firmer it will become.
3. Before serving, mix in the parsley and olive oil. Taste for salt and add more if necessary.
Keywords: Low Carb Ceviche, Keto Ceviche, Paleo Ceviche