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
- 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
- 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.