If you have some fresh fish available, I would highly recommend whipping up a quick ceviche! I tried ceviche for the first time in Costa Rica and loved it so much, I ordered it every time we went out to eat just to compare which little local restaurant made it the best. Well, they were all fabulous – and they all added their own little twists. Anyway, Funnyman and I enjoyed this with my Keto Mixed Seed Crackers for a delicious, fresh summer lunch. I also stirred through diced Pickled Avocado (in place of regular avocado) as I had just made a small batch, and it added a lovely flavour dimension. NOTE: If you prefer not to use limes, lemon juice will work equally well, but I love the classic combo of lime, coriander and chilli. Enjoy!
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Carbs 2.7g | Fat 6.2g | Protein 22g
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DID YOU KNOW that I am also the author of two cookbooks! My first book KETO KITCHEN (published by Kyle Books London, 2020) is available worldwide and has consistently remained one of the best-selling low carb cookbooks in the UK. My second book LAZY KETO KITCHEN (2021) is coming out this summer, and is now available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
- 240 g (8.5 oz) fresh, skinless fish (I used cod)
- 2 limes, juice only
- 1/4 red onion, peeled and very finely chopped
- 1 small red chili, seeds removed and very finely chopped
- small handful coriander leaves, finely chopped
- 60 g (2.1 oz) Pickled Avocado, diced (Fats of Life recipe)
- sea salt flakes
- freshly ground black pepper
- 1 medium tomato, sliced
- Remove the fish from it's packaging and pat dry with kitchen paper. Use a sharp knife to cut into small cubes. Place into a shallow bowl and squeeze over the fresh juice from 2 limes. Set aside for 20 minutes while you prep the remaining ingredients. Make sure that the fish is covered by the juice. A gentle stir every now and then helps.
- After 20 minutes, add the red onion and chilies. By this time you will notice that the fish is no longer translucent and raw-looking, but has turned white. This is due to the acidity in the lime juice that actually 'cooks' the fish. Leave for 10 minutes.
- To serve, stir through the chopped coriander and diced Pickled Avocado. Season with sea salt flakes and freshly ground black pepper. Drain excess juice (or use a slotted spoon to serve) and plate up with tomatoes (sliced or diced) to add a sweet element.
- Serve with Keto Mixed Seed crackers (not included in the macros). Enjoy!
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per serving
Calories 154Kcal / 644kJ
Mustard (found in the Pickled Avocado)
See all the Seafood recipes on Fats of Life:
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site have been manually and carefully calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The macro calculations are provided as a courtesy to you based on the author's weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count. The author is a chef - not a medical professional - and this website has been designed to provide you with recipe ideas to suit the low carb lifestyle you have discussed with your GP.
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