Vietnamese Paleo Ceviche Bowl with Fresh Herb Sauce

Allergens

Fish, Soy (in Rice Noodles)

Ingredients

• 6 oz fresh white fish fillet, cut into bite
• sized pieces
• 1/4 cup freshly squeezed lime juice
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon rice vinegar
• 1/2 teaspoon grated ginger
• 1/2 teaspoon honey
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper, or to taste
• 1 cup julienned carrots
• 1 cup thinly sliced cucumber
• 1 cup fresh bean sprouts
• 2 oz rice noodles, cooked and drained
• 1/4 cup chopped fresh mint leaves
• 1/4 cup chopped fresh basil leaves
• 1/4 cup chopped cilantro leaves

Instructions

1. In a medium bowl, combine the fish, lime juice, lemon juice, rice vinegar, ginger, honey, salt, and black pepper. Mix well and let it marinate for at least 30 minutes in the refrigerator.
2. While the fish is marinating, prepare the vegetables and cook the rice noodles according to package instructions.
3. Once the fish has been marinated, drain any excess liquid and mix in the julienned carrots, sliced cucumber, bean sprouts, and cooked rice noodles.
4. In a small bowl, combine the chopped mint leaves, basil leaves, and cilantro leaves to make the fresh herb sauce.
5. To serve, spoon the fish and vegetable mixture over a bed of the fresh herb sauce in a serving bowl or on a plate. Enjoy immediately for an invigorating meal.

Chef’s Insight

To enhance the flavors, you can add a few drops of fish sauce to the fresh herb sauce.

Notes

Make sure to use fresh, high-quality ingredients for the best taste and nutrition.