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Keto Coconut Lime Ceviche Recipe

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A light, fresh, and creamy ceviche made with lime juice, coconut milk, and tender white fish. This healthy recipe is perfect for anyone following a keto diet. Easy to make, no cooking needed, and packed with flavor.

Ingredients

Scale

  • 1 lb fresh white fish (snapper, halibut, sea bass, or shrimp)

  • 1/2 cup fresh lime juice (about 4 to 5 limes)

  • 1/4 cup full-fat coconut milk (canned, thick part only)

  • 1/2 small red onion, thinly sliced

  • 1 small jalapeño, finely chopped (remove seeds for less heat)

  • 1/2 cucumber, peeled, seeded, and diced

  • 1 small avocado, cubed

  • 1/4 cup fresh chopped cilantro (leaves only)

  • Pinch of salt, to taste

  • Lime zest, about 1/2 teaspoon

  • Optional: crushed macadamia nuts or coconut flakes for topping

Instructions

  1. Cut fish into small cubes and place in a glass or ceramic bowl.

  2. Pour lime juice over fish, cover, and refrigerate for 15–20 minutes until fish turns white and firm.

  3. While fish is in the fridge, slice onion, chop jalapeño, dice cucumber, chop cilantro, and cube avocado.

  4. Drain most of the lime juice from fish, leaving a couple tablespoons.

  5. Add coconut milk and mix gently.

  6. Stir in onion, jalapeño, cucumber, cilantro, salt, and lime zest.

  7. Fold in avocado gently.

  8. Chill for 5–10 more minutes before serving.

  9. Serve on lettuce, in bowls, or with cucumber slices.

Notes

  • Use only the thick part of the coconut milk from the top of the can for best texture.

  • Don’t leave the fish in lime juice too long or it’ll turn rubbery.

  • Freshness is key. Use fish the same day you buy it.

  • Add more lime juice or salt to taste.

  • Best eaten fresh. Can be stored up to 24 hours in the fridge.

Nutrition

Find it online: https://www.wellnesswarrior.org/keto-coconut-lime-ceviche/