Peruvian Ceviche Rice Bowl – A Fresh & Zesty Snack for Seafood Lovers

Allergens

Fish, Soy (from optional soy sauce)

Ingredients

• 1 cup jasmine rice
• 2 cups water
• 1 lb fresh white fish fillets, cut into cubes
• 1/4 cup lime juice
• 1/2 cup diced red onion
• 1/2 cup chopped cilantro
• 1 cup cherry tomatoes, halved
• 1 avocado, sliced
• Salt and pepper, to taste

Instructions

1. Rinse jasmine rice in a fine mesh strainer under cold water until the water runs clear.
2. In a medium saucepan, combine rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and cook for 15 20 minutes or until the rice is tender and the water has been absorbed. Remove from heat and let it sit covered for 5 minutes.
3. In a non reactive bowl, combine fish cubes with lime juice. Allow to marinate for about 10 minutes.
4. Drain any excess liquid from the ceviche mixture and gently toss with red onion, cilantro, and cherry tomatoes. Season with salt and pepper as desired.
5. Divide cooked rice among four bowls, then top each bowl with the prepared ceviche mixture and avocado slices.

Chef’s Insight

The key to a delicious Peruvian ceviche is using fresh fish and lime juice.

Notes

For best results, use fresh, firm white fish like cod or halibut.