Easy, elegant Ceviche Recipe “Carpaccio Style” meaning 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.
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.
- 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.
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