Salmon Ceviche Bowl

Salmon Ceviche Bowl
A perfect summer lunch or light dinner. Citrus and spicy flavours plus high in omega 3.
Icon_cookingtime_grey Created with Sketch. 40 mins
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Salmon Ceviche Bowl

Ingredients

  • 65-75g of high quality salmon preferably sushi grade
  • 150g edamame
  • 150g brown rice
  • 100g candied beetroot
  • 1 ripe avocado
  • Butternut squash noodles (can be replaced with courgetti or equivalent)
  • 1 red chilli finely chopped
  • 30g coriander chopped
  • 2 limes
  • Pinch of nigella seeds

How to make

  • Chop the salmon into small cubes. In a bowl mix with the lime juice, coriander, chilli and a pinch of salt. Leave for 30 mins.
  • Boil rice according to recipe
  • Boil edamame according to recipe
  • Thinly slice beetroot
  • Slice avocado
  • Add olive oil and salt to beetroot, noodles and avocado
  • Add nigella seeds to edamame
  • Season rice with salt and pepper
  • Arrange all the ingredients into a bowl or plate of choice

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