So you are in the kitchen, maybe barefoot, maybe music is low and you are about to do something that smells and tastes like sunshine as if it came straight from the beach.

We make coconut box -Ceviche. No sugar, no strange stuff. Just cut real food, cut together with care, soaked in lime juice and coconut milk until it tastes like you know what you are doing. And the best thing about it? It fits exactly into a keto type of food. Low carbohydrate, full of taste.

This dish is like a vacation for your taste buds. It takes a few simple ingredients and transforms them into something that you can serve at a backyard or just eat out of the bowl alone.

What you need for Keto Coconut Lime Ceviche

Here is everything. Just keep it, fresh is best.

• 1 LB raw white fish – Snapper, halibut, sea strap or even shrimps also work. Make sure it’s super fresh.

• 1/2 cup of fresh lime juice – approx. 4 to 5 limes.

• 1/4 cup of coconut milk full fat milk – The type of doses, not the watery.

• 1/2 small red onion – Sliced ​​thinly into slices.

• 1 small Jalapeño or Serrano pepper – finely chopped, sow when they are not with heat.

• 1/2 cucumber – peeled, sown, seasoned small.

• 1 small avocado – rolled, firm, but ripe.

• 1/4 cup of chopped coriander – just leaves, not the stems.

• Salt – just start a pinch, they taste later.

• Black pepper – Optional, only one or two cracks.

• Lime bowl – Don’t skip it, it all raises.

• Optional: coconut crushed or a few crushed Macadamia nuts above – for texture.

Step 1: Cut out the fish small

You want small cubes, about the size of your little nail. Not too big or it will take forever to “cook” in the lime. Not too small or it gets mushy. Get a sharp knife and work with love. If you use prawns, chop them in the same way.

Step 2: Lime time

Place the fish in a glass or a ceramic bowl. No metal bowls, they play with the acid. Pour your lime juice over the fish. You want to cover it. If not, just press another lime. Cover the bowl and put it in the fridge.

Let it sit about 15 to 20 minutes. You will notice that the fish looks clear and raw, too white and firm. This is the lime juice it cooks. Don’t leave it for hours, otherwise it will be rubber -like.

Step 3: Add the aroma crew

While the fish is “cooking”, they finish your other things. Cut your onion thinly like paper. Dice your Jalapeño small, cucumber into small cubes, roughly chopped and your avocado read (so that it doesn’t brown).

Leave most of the fish lime juice from the fish, leave only one or two tablespoons. Now stir in the coconut milk. The creamy stuff – don’t shake the can. Spoon the upper thick part. That is the good stuff.

Throw everything else – on Jalapeño, cucumber, coriander. Mix gently. Do not suggest it. You want a soft, creamy, cool bowl fish with crunch and a tiny kick.

Add a little salt after the other. Taste it. Now add lime peel – it leaves the whole thing pop.

Last step – ADD of the avocado. Carefully fold it so that it does not fall.

Step 4: chill, but not too long

Let it sit in the fridge for another 5 to 10 minutes. This is only that the flavors get to know each other. Do not leave it too long or the texture begins to become strange.

Step 5: Serve it as you want

• On butter salad leaves

• In a bowl with a spoon, directly

• With keto crackers or cucumber slices

• With coconut flakes or crushed nuts to the crunch

Don’t rethink it. It should feel easy and easy.

Why that works on keto

Limet juice gives you acid, which helps your mouth water and the flavors help to spread. Coconut milk adds healthy fats. The fish is rich in protein and super slim. Avocado gives them more good fat and keeps them full. It is all all the meals and nothing tenses your carbohydrates.

There is no sugar here. No strange strengths. Only food that she fills out and feels clean.

Tips from my kitchen to you

Do not skip the salt

A small piece of salt brings everything out. Even the sweetness in coconut milk. Try scaly sea salt when you have it.

Do you want it sharper?

Use the entire pepper, seed and everything. Or switch to a Habanero when you are brave. Just go easy. You can add more. I can’t take it out if it is in it.

Keep your fish cold

Cold fish is safe fish. Keep it in the fridge before and after cutting.

Not in fish?

Try shrimp. Or scallops. Just nothing oily like salmon. It doesn’t work right away.

For the first time I made this coconut lime Ceviche

When I tried to make Ceviche for the first time, I badly messed it up. I left it too long in the lime and it became hard as pencil rubber. But the taste? Even then it was a bit amazing. I sticked to it. And after a few attempts I got it.

Now I do it when I have the feeling that I do something good for myself without cooking anything heavy. I eat it in the back yard with a cold drink, barefoot and feel like doing something fate without the drama.

So they store it (if there is still something left)

Okay, so that’s the thing. Ceviche doesn’t really last for days. It is best fresh. But if you have something left, cover it firmly and eat it within 24 hours. The acid continues to work and after a while the texture becomes strange.

If you know that you have leftovers, maybe let the avocado out and add them fresh the next day.

Diploma

This is not one of these recipes in which everything works magically. But it’s not difficult either. It’s just about paying attention to what the ingredients do. Limet juice chefs. Coconut calm down. Salt sharpness. And fresh herbs pull everything together.

You can screw it up and still have something good.

You don’t have to be chic. You only need a bowl, a knife and a little time. And maybe someone with whom you can share it or not.

You have that.

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