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.

keto ceviche recipe

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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.
Course Appetizer
Cuisine Latin
Prep Time 15 minutes
4 hours
Total Time 4 hours 15 minutes
Servings 8
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

Calories: 118kcal | Carbohydrates: 9g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 51mg | Potassium: 363mg | Fiber: 3g | Sugar: 2g | Vitamin A: 294IU | Vitamin C: 24mg | Calcium: 29mg | Iron: 1mg

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