Ceviche Recipe “Carpaccio Style”

Easy, elegantCeviche Recipe “Carpaccio Style” meaning no need for chips. This ceviche recipe is a low-carber’s dream come true!

Simple Carpaccio-Style Ceviche Recipe | ASpicyPerspective.com #ceviche #paleo #lowcarb #slowcarb

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.

Remember those?

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.

Easy Carpaccio-Style Ceviche Recipe | ASpicyPerspective.com #ceviche #paleo #lowcarb #slowcarb

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 “Carpaccio Style.” They also love this traditional version.

Cook’s Notes

  1. 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.
  2. 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.

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55 comments on “Ceviche Recipe “Carpaccio Style”

  1. Belinda @zomppaposted April 8, 2013 at 5:11 am Reply

    You are right on about this being light and wholesome! Love the mangoes.

  2. Tieghanposted April 8, 2013 at 6:21 am Reply

    I am not sure I can do raw fish, but this sure looks light an delish!! I might have to give it a try even though I am a little scared of raw fish. I know, I know! This is crazy!

  3. Brian @ A Thought For Foodposted April 8, 2013 at 6:48 am Reply

    This is right up my alley. So refreshing!

  4. Ali | Gimme Some Ovenposted April 8, 2013 at 6:51 am Reply

    Beautiful, Sommer! I love the presentation!!

  5. Rachel @ Following In My Shoesposted April 8, 2013 at 7:03 am Reply

    Just gorgeous — I’ve pinned it … my husband LOVES ceviche.

  6. Jenny Flakeposted April 8, 2013 at 7:14 am Reply

    Looks amazing! Light and fresh!

  7. Miss @ Miss in the Kitchenposted April 8, 2013 at 7:21 am Reply

    So gorgeous! I’ve never tried anything like this, I must change that soon!

  8. Aimee @ Simple Bitesposted April 8, 2013 at 7:24 am Reply

    Love seafood carpaccio and you’ve paired some of my favorite ingredients together here. love!

  9. shelly (cookies and cups)posted April 8, 2013 at 7:38 am Reply

    This looks really good.. I love ceviche…

  10. marlaposted April 8, 2013 at 7:45 am Reply

    Lovely fresh dish! Ceviche is one of my favorites :)

  11. Marian (Sweetopia)posted April 8, 2013 at 7:50 am Reply

    I hear you! Made me laugh with the waterbed analogy!
    Good luck on the home stretch!

  12. Jeanetteposted April 8, 2013 at 8:36 am Reply

    My kids love ceviche and I love how you sliced your fish instead of cutting it into chunks!

  13. Heather Christoposted April 8, 2013 at 9:30 am Reply

    This is just so gorgeous Sommer. I will truly be making this as soon as possible!

  14. claire @ the realistic nutritionistposted April 8, 2013 at 9:40 am Reply

    Oh this is perfect!!!

  15. Heather | Farmgirl Gourmetposted April 8, 2013 at 10:46 am Reply

    Love this recipe Sommer. And your waterbed analogy. :) I ate at Taco Bell yesterday and today I feel the same way…so much sodium! I can’t wait to see your kitchen and I must make this carpaccio immediately.

  16. Stacy | Wicked Good Kitchenposted April 8, 2013 at 10:59 am Reply

    Beautiful, Sommer! Love the addition of the mangoes to your Ceviche with the avos, the citrus vinaigrette sweetened with honey and the fresh herb combination!

  17. Laura (Tutti Dolci)posted April 8, 2013 at 11:04 am Reply

    I love the mangoes and fresh herbs, beautiful presentation!

  18. Diane {Created by Diane}posted April 8, 2013 at 11:08 am Reply

    This looks so delicious, love the avocado and how you sliced it is perfect!

  19. Georgia @ The Comfort of Cookingposted April 8, 2013 at 11:28 am Reply

    Gorgeous, refreshing and so simple! I love it, Sommer!

  20. Monetposted April 8, 2013 at 11:35 am Reply

    Beautiful and so very vibrant! This would be lovely on a spring day…with a hint of summer in the air. Thank you for sharing another clean and light recipe. These are too good!

  21. Paula - bell'alimentoposted April 8, 2013 at 11:55 am Reply

    So refreshing. <3 ceviche!

  22. Robyn Stone | Add a Pinchposted April 8, 2013 at 11:56 am Reply

    Gorgeous! I’ll be right over for a plate!

  23. Nicole @ Young, Broke and Hungryposted April 8, 2013 at 12:27 pm Reply

    This Ceviche reminds me of my warm summer days and bikini’s.

  24. richard baumgartenposted April 8, 2013 at 12:28 pm Reply

    by thinly sliced do you 1/16″ ormore like 1/4″?

    rk

    • Sommerposted April 8, 2013 at 1:02 pm Reply

      Mine were somewhere between 1/8 – 1/16 inch. …As thin as you can slice it. :)

  25. Russell van Kraayenburgposted April 8, 2013 at 3:05 pm Reply

    Ooh. This looks like the absolute perfect lunch. Yum!

  26. Colette @ JFF!posted April 8, 2013 at 1:42 pm Reply

    That is irresistible.
    If that were yellowtail, I’d try to jump into my computer monitor now!

  27. Kankanaposted April 8, 2013 at 5:07 pm Reply

    I eat sushi so I should really be ok with ceviche and yet somehow, I get worried! But every time I see a dish, I drool at the flavor combo. This one too sounds fantastic!

  28. Julie @ Table for Twoposted April 8, 2013 at 5:49 pm Reply

    this is so elegant and so easy to put together at the same time! i love those types of dishes. this is perfect for the warm weather – it’ll cool you right down!

  29. Mommypageposted April 8, 2013 at 6:13 pm Reply

    That looks incredible!! We love ceviche at our home so I’m excited to make your recipe for my family. Thank you for the recipe!

  30. Shanna@ pineapple and coconutposted April 8, 2013 at 7:20 pm Reply

    Ceviche is myk FAVE!! I make the one that Cathy from Noble Pig created all the time, but this needs to go into rotation! Can’t wait to see your kitchen reveal. We FINALLY had drywall installed in ours. Waiting for our inspector to ever show up and start installing floor, cabinets etc. So looking forward to seeing what you create in your new kitchen first!

  31. Loretta | A Finn In The Kitchenposted April 8, 2013 at 7:25 pm Reply

    I’ve never tried ceviche, but this looks so gorgeous! All those vibrant colors…Can’t wait to see the kitchen :)

  32. Shari | Tickled Redposted April 8, 2013 at 8:15 pm Reply

    This recipe has had me smiling all day! Freshness on a plate…sigh :D

  33. Meagan @ A Zesty Biteposted April 8, 2013 at 8:43 pm Reply

    This salad looks so fresh and inviting!

  34. Sylvie @ Gourmande in the Kitchenposted April 8, 2013 at 10:15 pm Reply

    Sounds like the perfect antidote to heavy take-out!

  35. BusyWorkingMamaposted April 9, 2013 at 5:05 am Reply

    I love the mint addition! I’m a huge ceviche fan but have never tried to make it myself. Great recipe!

  36. Carolynposted April 9, 2013 at 5:48 am Reply

    I keep meaning to try making ceviche. Yours is lovely and I am sure a light, clean healthy break from restaurant food!

  37. Dinaposted April 9, 2013 at 8:24 am Reply

    a great summer fish dish!

  38. Anna @ Crunchy Creamy Sweetposted April 9, 2013 at 9:22 am Reply

    Beautiful dish! We haven’t had ceviche for a while. Need to fix that. :)

  39. Angieposted April 9, 2013 at 11:25 am Reply

    I feel your remodeling pains, ours should be restarting this Thurs. Can’t wait for it to finally be over. This ceviche looks perfect though, yummy!

  40. Brandon @ Kitchen Konfidenceposted April 9, 2013 at 11:41 am Reply

    I just made ceviche! It’s one of my favs. I love your addition of mint and chile sauce. Going to have to try that next time.

  41. RavieNomNomsposted April 9, 2013 at 2:42 pm Reply

    That looks incredibly fresh, just perfect for the upcoming seasons!

  42. JulieDposted April 9, 2013 at 7:51 pm Reply

    Looks beautiful, Sommer! Sigh it reminds me of summer too! :)

  43. Kiran @ KiranTarun.composted April 10, 2013 at 7:45 am Reply

    I need this fresh and delish salad in my life! So vibrant!

    Can’t wait to see your new kitchen Sommer!

  44. Pingback: Recipe: Ceviche Carpaccio with Spicy Citrus Vinaigrette — Villeroy & Boch Blog

  45. Brenda @ a farmgirl's dabblesposted April 11, 2013 at 5:51 am Reply

    Gorgeous! This looks so pretty, I’m always up for a great ceviche. SOON you’ll be back to no takeout, cooking in a fabulous new kitchen, yay!!

  46. Kevin @ Closet Cookingposted April 11, 2013 at 8:53 am Reply

    What a nice fresh salad for spring!

  47. Nutmeg Nannyposted April 11, 2013 at 8:34 pm Reply

    Oh wow, I’m not a fan of fish, but this dish drew me right in anyway :) it looks fantastic!

  48. Pingback: Sommer Collier in A Spicy Perspective | OrdinaryIsExtraordinary

  49. ashley - baker by natureposted April 16, 2013 at 7:24 am Reply

    This is simply stunning, Sommer!!!

  50. Pingback: Ceviche Salad with Spicy Citrus Vinaigrette | The Foodies' Kitchen

  51. Charposted August 22, 2013 at 6:28 pm Reply

    Beautiful. I loved this recipe. Reminds me of being in jamaica….also, i am one of only a few men who replied on here. Surrounded by women. Again;)

  52. Pingback: How To Make The Perfect Ceviche And Common Mistakes To Avoid | Gymrat Fitness

  53. Kieranposted July 3, 2015 at 6:09 pm Reply

    Best marinading time for ceviche is maximum 30 minutes. – after even 1 hour fish begins to break up, overcook, and becomes chalky

  54. Mcseposted January 9, 2016 at 2:44 am Reply

    Numerous chefs say marinading the fish 25-30 minutes is the best ‘coôking’ time for ceviche. Three hours would make the fish taste chalky and rubbery