With a cook time of less than 30 minutes, this flavorful ceviche recipe is healthy being both paleo and whole 30 friendly.
Whole 30 day 1! This time my entire household is doing it at the same time. In the past my husband and I have both completed a full round of whole 30 each but not together. This time we’re in sync and ready to rock and roll. Yes I know the crackers aren’t whole 30 compliant. I took this with to a new years eve where I served the ceviche with a package of Jilz crackers. They’re paleo crackers by the way. This is another borrowed recipe. Las Caletas…I want to go back! I got this recipe from the cooking class I took during my trip to Puerto Vallarta back in November 2016. To see the original recipe and to learn more about my trip to Las Caletas see here.
This calls for 2 lbs of the white fish of your choice. I used a combo of Sizzlefish haddock and cod.
The original recipe adds in a slice of watermelon. Anyone who knows me know how much I LOVE watermelon. But I haven’t been able to find any on sale as of late and I can’t bring myself to pay $5 for a mini watermelon so I didn’t use it. If you want to add it in, dice up 1 small slice of watermelon and toss it in at the end with the marinated fish and avocado. The avocado is not in the original recipe but added by me.
- 2 lbs white fish
- 2 serrano peppers
- ½ bunch cilantro
- 1 cucumber
- 1 small mango
- ½ small red onion
- 9 limes
- 1 tbsp sea salt
- 1½ tbsp pink peppercorn
- 1 tbsp evoo
- 1 small slice of watermelon (optional)
- Cut the fish into small pieces, about ½ inch and blanch it in boiling water for 3 minutes, take it out and cool it down with some ice. Place fish in bowl.
- Add juice of 5 limes and 1 tbsp evoo. Let marinate in the frig for 10 minutes.
- Meanwhile in a mortar and pestle, put the sea salt, pink peppercorn, half of the cilantro, roughly chopped serrano pepper and half the cucumber (without the peel).
- Squeeze one lime and grind everything until it looks like an Italian pesto (you can also use a food processor or blender).
- Cut the rest of the cucumber (with skin on) and mango into small cubes and put them in a bowl.
- Add finely chopped cilantro and red onion and squeeze the rest of the limes.
- Toss all ingredients together. Add the marinated fish and avocado (and watermelon if using). Carefully mix everything together.
- Chill in frig 5 minutes. Serve chilled.
I served my ceviche with Jilz Crackers. I found them at my local Whole Foods but you can also order them online. They’re gluten-free AND paleo friendly!
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