Ceviche “seh-VEE-chay” is a Peruvian dish which is made from fresh fish cured in fresh citrus juices (we will use orange, lemon and lime juice together) and spice it up with chopped Jalapeños.
In a ceviche the acid in citrus juices denatures the mild proteins in fish, causing it to become opaque and producing a firm texture.
This recipe calls for white flaky fish, so any firm and mild-tasting white fish, such as cod, haddock, grouper, or halibut, can be used.
We are going to serve ’em into lettuce leaves, which makes for a perfect entrée.
The recipe is practically carb free, so it’s perfect to keep your carb counts in check in case you are following a low carb diet.
It’s time to make Avocado and Jalapeño Ceviche Wraps
Prep time: 10 minutes
“Cook” time: 45 minutes – 1 hour (time for fish to “cook” in citrus juice)
Serves: 4-6
Ingredients:
1 lb. firm white fish, chopped into bite-sized pieces
2 garlic cloves, finely minced
1 medium shallot, diced small
1 large red jalapeño pepper, seeded and chopped small*
Sea salt and black pepper, to taste
1/3 c. orange juice
1/3 c. fresh lemon juice
1/3 c. fresh lime juice
½ medium red bell pepper, diced
1 large avocado, cubed
1/3 c. fresh cilantro, chopped
Bibb lettuce leaves, to serve
* Can also use green jalapeño, if preferred.
Directions:
- Add the fish, garlic, shallot, and jalapeño, to a large glass or other non-reactive bowl. Pour in the orange, lemon, and lime juice, and season with salt and black pepper, to taste. Gently toss to combine, while ensuring that the fish is completely submerged in the juice.
- Cover and place in the refrigerator for 30 minutes, then gently turn the mixture to ensure all ingredients are evenly distributed in the juice.
- Cover and return to the refrigerator to continue marinating for another 15-30 minutes or until the fish is “cooked” through. Do not “overcook” or the fish may become mushy.
- Remove from the refrigerator and add the bell pepper, avocado, and cilantro to the bowl. Gently toss to combine. Taste and season with additional salt and black pepper, if desired.
- Spoon the ceviche onto the individual Bibb lettuce leaves with a slotted spoon to drain excess liquid right before serving. Enjoy!
Nutritional Information:* (based on 4 servings per recipe)
Carbs/Serving:
Total Carbs: 11.25g
Fiber: 4.4gNet Carbs: 6.85g
Calorie Breakdown:
Protein: 45%
Fat: 36%
Carbohydrates: 19%
Low Carb Avocado and Jalapeño Ceviche Wraps
Mildly flavored fresh flaky fish cured in citrus juices with jalapenos, garlic and shallot served in Bibb lettuce leaves. A perfect low carb entrée.
Ingredients
Instructions
-
Add the fish, garlic, shallot, and jalapeño, to a large glass or other non-reactive bowl. Pour in the orange, lemon, and lime juice, and season with salt and black pepper, to taste. Gently toss to combine, while ensuring that the fish is completely submerged in the juice.
-
Cover and place in the refrigerator for 30 minutes, then gently turn the mixture to ensure all ingredients are evenly distributed in the juice.
-
Cover and return to the refrigerator to continue marinating for another 15-30 minutes or until the fish is “cooked” through. Do not “overcook” or the fish may become mushy.
-
Remove from the refrigerator and add the bell pepper, avocado, and cilantro to the bowl. Gently toss to combine. Taste and season with additional salt and black pepper, if desired.
-
Spoon the ceviche onto the individual Bibb lettuce leaves with a slotted spoon to drain excess liquid right before serving. Enjoy!
