Name: Poached White Fish with Herbs, Lime, & Crunchy Veggies (Mock Ceviche)
Cuisine: Ketogenic
Ingredients: 1 pound wild white fish fillets, cut into 2-inch pieces; 1-2 jalapeño peppers, minced; 1/2 cup lime juice; 1/2 cup chopped fresh cilantro/coriander, divided; 1 teaspoon chopped fresh oregano; 1/4 teaspoon salt; 1 large green bell pepper, halved crosswise and thinly sliced; 1 large tomato, chopped; 1/2 cup very thinly sliced white onion; 1/4 cup quartered green olives; 1 avocado, chopped

Yields1 Serving

1 pound wild white fish fillets, cut into 2-inch pieces

1-2 jalapeño peppers, minced

1/2 cup lime juice

1/2 cup chopped fresh cilantro/coriander, divided

1 teaspoon chopped fresh oregano

1/4 teaspoon salt

1 large green bell pepper, halved crosswise and thinly sliced

1 large tomato, chopped

1/2 cup very thinly sliced white onion

1/4 cup quartered green olives

1 avocado, chopped

1. Place fish in a medium skillet. Cover with water. Bring to a boil over high heat, remove from the heat, cover and let stand for 5 minutes.

2. Place jalapeño to taste in a small bowl and whisk in lime juice, 2 tablespoons cilantro, oregano and salt.

3. Transfer the fish to a large, shallow, nonreactive dish with a slotted spoon and pour the lime juice mixture over the top.

4. Add bell pepper, tomato, onion and olives; gently mix to combine. (It’s OK if the fish breaks apart.) Cover and chill for at least 20 minutes.

5. Sprinkle with the remaining cilantro and avocado just before serving.

CategoryDinner, LunchCuisineKetogenic

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Ingredients