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.

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.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

4 hours hrs

Total Time 4 hours hrs 15 minutes mins

Course Appetizer

Cuisine Latin

Servings 8

Calories 118 kcal

Ingredients

  

1x2x3x

• 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

Get Recipe Ingredients

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: 118kcalCarbohydrates: 9gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 26mgSodium: 51mgPotassium: 363mgFiber: 3gSugar: 2gVitamin A: 294IUVitamin C: 24mgCalcium: 29mgIron: 1mg

Tried this recipe?Let us know how it was!