Recipe: Keto Ceviche with Avocado, Tomatillo, and Olives
“Cooking” with citrus juice makes this no-cook seafood dish an easy-breezy recipe, while avocado and olives add healthy fat.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Citrus press
- Refrigerator
- Plastic wrap
- Paper towel
- Plate
Ingredients
- 1 lb fresh sushi-grade halibut, cut into ½-inch cubes, or thinly sliced
- 1 tsp sea salt
- 3 Tbsp fresh lime juice (from about 2 limes)
- 2 ripe avocados, peeled, pitted, and cut into ½-inch dices
- 1/2 cup pitted and sliced green olives (2 oz)
- 1/2 cup (2 oz) peeled and diced fresh tomatillo
- 1/4 lightly packed cup fresh cilantro leaves
- 2 Tbsp minced shallot
- 1 jalapeño, stemmed, seeded, and minced (optional)
- 2 Tbsp extra-virgin olive oil
- 2 heads Belgian endive, leaves separated, washed and patted dry
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