Ceviche is a seafood dish popular in South and Central America and is great as a go-to paleo recipe. The dish is made from raw fish, marinated in citrus juices, such as lemon or lime, and spiced. It’s often served with side dishes that are supposed to bring out its flavors such as sweet potato, plantains or avocado. Lay it out on a bed of spring mix and top with thin slivers of onions and pomegranate seeds for a decadent, tasty treat! It might sound a bit off-putting at first, but fish really does “cook” in these juices. Try this paleo halibut ceviche once and you’ll be hooked!Print
Paleo halibut ceviche is a great appetizer or a light meal. Another great way to eat more fish!
- 1 1-pound skinless halibut fillet, diced into ½-inch pieces
- ¾ cup fresh lime juice
- ¼ cup orange juice
- 1 habanero pepper, seeded and minced
- 1 naval orange, peeled and sectioned
- Salt and pepper
- Place halibut, juices, and habanero in a bowl.
- Cover and refrigerate for about 2-3 hours.
- Strain liquid and toss with orange sections.
- Add salt and pepper to taste
If you have any questions or suggestions just email me at Tina (at) Paleomazing.com.