Mexican · Lunch
Fresh Fish Cocktail Dip (Keto)
Chilled cooked white fish flaked into a creamy avocado and lime dip, layered with tomato, cucumber, red onion and jalapeno for a Mexican-style cocktail flavor without the usual crackers. Served in a bowl with cucumber rounds for scooping, it stays cool, tangy and rich from avocado and olive oil rather than starch.
$6
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
438Calories
31.2gProtein
29.6gFat
13.8gCarbs
4.2gSugar
7.5gFiber
668mgSodium
109mgChol
4.6gSat Fat
1120mgPotassium
68mgCalcium
2.1mgIron
1.6mcgVitamin B12
26mgVitamin C
gluten-free
low-carb
low-calorie
high-fiber
keto
Instructions
1
Prep
Dice the avocado, tomato, red onion, and jalapeno. Chop the cilantro and slice cucumber into rounds. Set all aside separately.
2
Poach
Bring chicken stock to a gentle simmer over medium heat. Lower the fish fillet in and poach 6–8 minutes until opaque and flakes easily with a fork.
3
Chill
Transfer the cooked fish to a plate and cool 10 minutes at room temperature, then refrigerate 10 minutes until cold.
4
Build
In a mixing bowl, fold together the flaked fish, avocado, tomato, red onion, jalapeno, cilantro, lime juice, olive oil, salt, and pepper until just combined without mashing the avocado.
5
Plate
Spoon the fish cocktail dip into a serving bowl and arrange cucumber rounds around the edge for scooping.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g white fish fillet
- 11 avocado
- 4 tbsp4 tbsp lime juice
- 1/2 cup80g tomato
- 4 tbsp4 tbsp red onion
- 2 tbsp2 tbsp cilantro
- 11 jalapeno (seeds removed for less heat)
- 4 tbsp60ml olive oil
- 1/2 cup120ml chicken stock (for poaching)
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 8 oz230g cucumber (for serving)
