Halibut Ceviche - 4 Block Zone Meal
Perfect lunch or dinner. It makes a pretty massive helping so you're definitely not going to go hungry on this one. I do have one caveat. If you are prone to heartburn from acidy foods, you might want to pass on this one.
Yield: 1 Serving
Calories: 472kcal
Cost: $10
Equipment
- 1 Mixing Bowl
Materials
Meats
- 5 oz halibut cooked
Fruits and Vegetables
- 65 g avocado chopped
- 335 g tomatoes uncooked
- 150 g radishes sliced
- 50 g spinach chopped
- 4 tbsp fresh cilantro chopped
- 4 tbsp fresh mint chopped
Oils, Spices, Misc
- 0.5 tsp olive oil
- 1 clove garlic diced
- 1 pinch black pepper or to taste
- 1 pinch himalayan pink salt or to taste
- 2 tbsp lime juice
- 2 tbsp lemon juice
Instructions
- After you've gathered all of your ingredients, start by preparing the halibut. Set the oven at 375 degrees and bake.
- While the halibut is baking, prepare the vegetables and fruit. Slice the pineapple, tomatoes, avocado, radishes. Dice the garlic, and finely chop the fresh mint and cilantro.
- Mix the pineapple, tomatoes, avocado, radishes, garlic, mint, cilantro, pepper, salt, olive oil, lemon juice, and lime juice in a bowl and let sit on the counter for at least 15 min. Keep the spinach off to the side. You will use this as your base on the plate before you pout the mixture onto it.
- When the halibut is cooked and cooled, add it to your mixture above and chill for ten minutes.
- Serve over the bed of spinach and enjoy! Adjust the pepper and salt as necessary.
Notes
472 Calories. 40% carbs, 29% fats, 31% protein
Nutrition
Calories: 472kcal