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Fresh, Zingy Coconut & Lime Ceviche Bowl with Cauli Rice
Low Carb & High Protein
No cooking needed
Plant Based
Made With Riced Cauliflower
Carbs
12g
Time
45 mins
Calories
290
Veg Servings
2
Ingredients
- 2 packs of Fullgreen's Riced Cauliflower (14oz / 400g)
- 1 lb / 450g of ultra-fresh Red Snapper, Sea Bass, Mahi-Mahi or Tuna (your choice)
- Juice of 6 fresh Limes
- 2 tsp of Fish Sauce
- ½ cup Coconut Milk
- ¼ White Cabbage, sliced
- 1 Green Mango cubed
- ¼ Red Onion finely diced
- 1 Green Chilli, thinly sliced
- Handful of Cherry Tomatoes, finely chopped
- Small bunch of Cilantro, shredded
- Small bunch of Thai Basil, shredded (optional)
- Freshly ground Pepper, to taste
Method
- 1 Chop the Red Onion and add to a bowl with a pinch of Salt and juice from 3 of the 6 Limes
- 2 Cut your Fish into 3⁄4-inch (bite-sized) pieces and toss with the Lime and Onion before refrigerating for 45 minutes - to allow the fish to cure properly.
- 3 Whilst the Fish is curing, chop the remaning ingredients (Mango, Cabbage, Tomatoes, Cilantro, Chilli, and Thai Basil) and toss them together.
- 4 After 45 minutes has passed, remove the fish from the fridge and drain the curing liquid
- 5 Add the drained, marinated fish to the other pre-chopped ingredients and pour over the juice of the remaining 3 Limes as well as the Coconut MIlk, Fish Sauce and plenty of Black Pepper.
- 6 Gently fold the ingredients together so that they're all coated. You can make this up to 2 hours ahead, and keep it chilled but be aware the fish will continue to 'cook' as it sits in the dressing.
- 7 Serve over uncooked Fullgreen Cauli Rice and Enjoy!
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