Citrus Ceviche Bowl
Raw fish or seafood cured in citrus juice with onion, cilantro, and chiles. Served chilled in a bowl with vegetables and a choice of base.
Ingredients
Method
Dice the fish into 1/2-inch cubes and place in a mixing bowl.
Pour fresh lime juice over the fish, ensuring it is completely submerged. Let sit for 15–20 minutes at room temperature until the fish turns opaque and becomes firm.
Distribute the cooked and cooled base grain or greens evenly between two bowls.
Drain the cured fish, reserving 2 tablespoons of the lime liquid. Top each base with half the ceviche mixture.
Arrange cucumber, cherry tomato, and avocado slices around the ceviche.
Drizzle with olive oil and reserved lime juice. Season with salt and black pepper. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
Pick a night and it lands in your plan. Adding the missing ingredients to a grocery list is coming soon.
Plan this in GreenplateAi →