Ceviche on Endive Boats

Fresh ceviche – light white fish with spices that is “cooked” thanks to the acid in citrus juice, is a refreshing and impressive starter that is full of flavor and low on calories. I like to buy fresh fish from my local farmer’s market or fishmonger – look for firm, lean white fish like striped bass, snapper, or flounder, or shrimp and scallops also work well.

Endive is a great serving vehicle that I use for many recipes. The presentation is beautiful and the light, crispy texture works well with ceviche and even hummus and other dips.

Course Appetizer

Cuisine Latin

Prep Time 15 minutes

4 hours

Total Time 4 hours 15 minutes

Servings

Calories 118kcal

Ingredients

2 medium heads Belgian endive
1 pound fresh fish cut into ½” dice; I like striped bass or flounder
1 ½ cups fresh lime juice
1 small red onion finely sliced
2 firm Roma tomatoes chopped and seeded
2 serrano or jalapeno chilis chopped and seeded
1/3 cup chopped fresh cilantro
1 tablespoon extra-virgin olive oil
Salt to taste
½ teaspoon granulated Allulose or your preferred sweetener
1 avocado diced

Instructions

In a large glass or stainless-steel bowl, combine the fish, lime juice and red onion. Use enough juice to cover the fish. Cover and refrigerate for about 4 hours, until a cube of fish looks opaque and “cooked” through. Drain in a strainer.
In a large bowl, combine the tomatoes, green chiles, cilantro, and olive oil. Stir in the fish and season with salt. Add the sweetener. Cover and refrigerate until ready to serve.
Stir in the diced avocado when ready to serve, and place 1 tablespoon of ceviche on the wide end of endive leaves.
Arrange on a platter in a circular pattern, with thin parts of the endive leaves facing outward to make it easy for guests to pick up the individual boats.

Nutrition

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