Keto Halibut Ceviche

8 ounces fresh wild-caught halibut, cubed (preferably  sushi grade)

1 lime, juiced

2 teaspoons Brain Octane Oil

Pinch of Himalayan pink salt

1 small avocado, cubed

1 organic green onion, thinly sliced

2 tablespoons chopped fresh organic cilantro

Optional: 2 tablespoons diced quick-pickled radishes

  1. In a medium bowl, whisk together lime juice, Brain Octane Oil, and salt.
  2. Add remaining ingredients to the bowl and gently toss.
  3. Divide into 2 portions. Serve immediately if using sushi grade fish suitable to eat raw. Otherwise, cover and refrigerate for a few hours to allow the lime juice to penetrate the fish and “cook” it.