Ceviche on Endive Boats

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Lolita Carrico
Lolita Carricohttp://ketology.net
A certified nutritionist and self-taught chef with a love for entertaining and experimenting with food, Lolita Carrico created Ketology after struggling for years with her own hormonal changes and weight gain. After having two children, she found that managing her weight and moods became more and more of a struggle. After researching the ketogenic diet thoroughly and understanding the science and nutritional aspects, she began her keto journey in 2018. Within three months, she shed 25 pounds and her mood improved, focus sharpened and her energy was through the roof. Four years later, she has maintained a 65-pound weight loss and has learned to intuitively follow a balanced keto lifestyle without sacrificing a thing!

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

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
Prep Time 15 mins
4 hrs
Total Time 4 hrs 15 mins
Course Appetizer
Cuisine Latin
Servings 8
Calories 118 kcal

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