asian style ceviche, with keto chips

this dish is great as a starter, or a main meal.  full of fresh and intense flavours, indulge to your heats content, and there is no guilt!

even if you feel a bit odd having “raw” fish, give it a go and surprise yourself – it may just change your mind.

its a quick and easy dish, with just enough remaining for work the next day.  yay.

for the chips

170gm grated mozzerella

2 tablespoons cream cheese

3/4 cup almond meal

salt

pepper

 

for the ceviche

3 fillets firm white fish – i used gurnard, cubed into 0.5cm pieces

1 red capsicum, finely chopped

3 spring onions, finely chopped

1 birds eye chilli, finely chopped

1 cup mint, finely chopped

1 cup coriander, finely chopped

3 lemons, juice only

salt

 

preheat oven to 180deg

 

for the chips

place the cheeses in a bowl. place in the microwave for 1 min.  remove and stir.  place back into the microwave for 30 sec.  the cheeses should have melted and be easily combined.

quickly season and add the almond flour.

press out as if you would a pizza dough.  flat and thin.

place in the pre-heated oven for 8 mins.  quickly remove the dough and cut into desired slices.  then return to the oven with the other side up for another 4-5 mins until brown and crispy.

remove and set aside for later.

 

for the ceviche

place the cubed fish in a bowl with the lemon juice, chopped chilli and a little salt.  stir to combine and place in the fridge for 5 minutes.

after 5 minutes, remove and give it another stir.  return to the fridge for another 5 minutes.

take the fish from the fridge – it should be opaque.  if not, return to the fridge for a little longer.

when opaque, drain the lemon juice off, or reserve some if you like it in the ceviche.  add the remaining ingredients.

serve with the keto chips.

so good!