Key West Ceviche Bowl
Raw fish cured in citrus juice with diced vegetables and aromatics, served in a bowl over a base grain or greens. Assembled cold with fresh herbs, avocado, and a choice of protein.
Ingredients
Method
Cut raw fish into 1/2-inch cubes and place in a medium mixing bowl.
Pour lime juice and orange juice over the fish, stirring gently to coat all pieces. The acid will cure the fish over 15–20 minutes; it should turn opaque and firm.
While the fish cures, dice the red onion, cucumber, and jalapeño. Chop the cilantro.
Cook the chosen grain according to package directions and let it cool to room temperature, or wash and arrange fresh greens in a bowl.
Place the cooled grain or greens in a serving bowl. Top with the cured fish and its juices, then scatter the diced red onion, cucumber, and jalapeño around the bowl.
Add diced avocado just before serving. Sprinkle cilantro on top, drizzle with olive oil, and season with sea salt and black pepper to taste.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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