Keto Seabass Ceviche with Avocado and Lime

A zesty and refreshing blend of fresh seabass marinated in lime juice, complemented by creamy avocado and a kick of cilantro. This Keto Seabass Ceviche is a perfect appetizer that's not only low in carbs but also packed with healthy fats and protein.

Course Appetizer

Cuisine Mexican

Keyword Avocado Lime Ceviche, Keto Ceviche, Keto Seabass Ceviche, Keto Seafood, Low Carb Seabass

Prep Time 15

Cook Time 0

Marinate Time 3

Total Time 3 15

Servings servings

Calories 230kcal

Equipment

Glass mixing bowl
Plastic wrap
Knife
Cutting board

Ingredients

1 pound fresh seabass fillets skin removed and diced
1 cup fresh lime juice about 8 limes
1 medium avocado diced (150g)
¼ cup red onion finely chopped
2 medium tomatoes seeds removed and diced (about 1 cup/180g)
¼ cup fresh cilantro chopped
1 jalapeño seeds removed and finely chopped (optional for heat)
Salt and pepper to taste

Instructions

Begin by preparing the seabass. Ensure it is fresh and of high quality, as it will be eaten raw. Dice the seabass into 1/2 inch pieces, making sure to remove any bones.
In a glass bowl, combine the diced seabass with the fresh lime juice, ensuring that the fish is completely submerged. The acidity of the lime juice will "cook" the fish.
Cover the bowl with plastic wrap and refrigerate for 3-4 hours. The fish should become opaque and firm to the touch.
Once the fish is marinated, drain off the lime juice and discard it. Gently rinse the seabass under cold water and then drain thoroughly.
In a fresh bowl, mix the marinated seabass with the diced avocado, red onion, tomatoes, cilantro, and jalapeño (if using). Season with salt and pepper to taste.
Gently fold the ingredients together, being careful not to mash the avocado.
Serve immediately or cover and refrigerate until ready to serve. The ceviche is best enjoyed fresh.

Notes

Ensure the seabass is very fresh, as it will be consumed raw.

Adjust the amount of jalapeño to control the level of heat.

If preferred, other firm white fish can be substituted for seabass.

For optimal flavor, consume the ceviche the same day it is made.

Nutrition