💡Fish for ceviche must be very fresh: the acid changes the texture and color, but it doesn't replace cooking. Buy fish meant for eating raw and keep it cold until the last moment.
2
In a separate bowl, mix the lemon juice, olive oil, mustard, salt and black pepper.
Bowl
3
Add the capers, dill and shallot to the fish and pour the dressing over the top.
💡The olive oil coats the fish and keeps the lemon from "cooking" it too much; mix just before serving.
4
Stir gently and taste.
5
Serve immediately on slices of the gluten-free bread.
208calories
21 gprotein
5 gcarbs
11 gfat
● protein 41%● carbs 9%● fat 49%
Per serving (145 g), of 4 servings
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