Simple Ceviche Carpaccio
Easy, elegant, and no need for chips. This ceviche recipe is a low-carber’s dream come true!
Our Kitchen Remodel is coming to an end and soon my new kitchen will be in working order. Whoo-hoooo! I cannot wait to share all the details with you next week!
As I spend a few days cleaning up the drywall dust and reassembling my kitchen, I feel the need to detox from all the takeout we’ve eaten over the last few weeks. Even meals from “healthy” restaurants are so loaded with sodium, that I currently feel like a waterbed.
A few light, clean, whole-foods meals should do the trick!
Ceviche is one of my favorite dishes to make when I’m trying to lighten up dinnertime. It’s low-fat, super low-carb and packed with protein.
Usually this latin fish salsa is chopped into small cubes and served with tortilla chips. Here I’ve sliced the fish ultra thin (carpaccio-style) and layered it with avocados, mangos, and fresh herbs. Then I drizzled the top with a bright spicy citrus vinaigrette.
Clean Modern Dishes from Villeroy & Boch.
It’s such a perky dish. Satisfying a craving for sweetness and spice, without being heavy. This carpaccio-style ceviche recipe would make a marvelous addition to your next dinner party, brunch, or for a healthy dinner tonight.
Even my kids are crazy over this ceviche recipe. They also love this traditional version.
- Yes, ceviche recipes are technically raw. BUT, the fish soaks in lime juice for several hours prior to serving and the acidic juice sort of “cooks” the fish. As long as you start with fresh fish and soak the fish for the appropriate length of time, there is no need to fret. You can actually see the change in color and firmness, when you remove it from the juice.
- It’s easiest to slice meat/fish ultra thin when it’s slightly frozen and firm. If you bought fresh fish fillets from the market, “flash freeze” them for about 30 minutes before you slice.
Yield: 6 servings
Prep Time: 15 minutes active time, 3 hours 15 minutes total
Simple Ceviche Carpaccio with Spicy Citrus Vinaigrette
- 1 1/2 lb. fresh white fish fillet (Mahi Mahi, Cod, Halibut, Sea Bass)
- 5 limes, juiced
- 3 avocados, peeled and sliced
- 2 ripe mangoes, peeled and sliced
- 1 bunch fresh mint leaves
- 1 bunch fresh cilantro
- 1/4 cup olive oil
- 1/2 an orange, juiced
- 1-2 tsp. honey
- 1-2 tsp. chili-garlic sauce
- salt and pepper
- Flash freeze the fish for 30 minutes until it's slightly frozen, making it firm and easier to slice. Then slice the fillet crossways into ultra thin pieces. Lay them in an airtight container. Sprinkle the fish with 1 teaspoon of salt, then squeeze 4 limes over the fish. Shake a little, then cover and refrigerate for at least 3 hours.
- Whisk the oil, juices of the remaining lime, and the orange juice together. Add 1 teaspoon each of honey and chile-garlic sauce. Taste and adjust for sweetness and heat. Then salt and pepper to taste.
- To Serve: After 3 hours, drain the juices from the ceviche. Arrange several slices of fish, mango, and avocado on each plate. Sprinkle with fresh mint and cilantro leaves and drizzle with the spicy vinaigrette.
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