Serves: 4
GF DF SF
Summer is a wonderful time to embrace foods that cool the body down and refresh the taste buds. Plus, using the oven and stove top can be a burden when the last thing you want to do is experience more heat.
For those absolutely scorching days, my go-to is ceviche. No heat required to prepare. The combination of the delicious flavor, easy preparation, and tons of vegetables make it an easy meal for the family .
Another reason I love this dish: I can incorporate plenty of gut-friendly vegetables like jicama, onion, and arugula. In addition, cilantro is an herb that naturally detoxes and cleanses the systems of the body.
Pair this with a few gluten-free and grain-free chips for an extra crunch and easy finger food!
Ingredients
1 lb wild-caught halibut, cubed
1 medium avocado, cubed
½ cup green olives, pitted & chopped
½ red onion, diced
⅓ cup cilantro, chopped
1 jalapeno, diced
1 small jicama, chopped
1 orange, freshly juiced
7 limes, freshly juiced
2 cups arugula
¼ cup olive oil
Sea salt and pepper
Step 1
In a large glass bowl, mix halibut with the orange and lime juice. Cover and allow to sit in the refrigerator for four hours.
Step 2
Prior to serving, toss with jicama, jalapeno, cilantro, red onion, olives, and avocado. Finish with sea salt and pepper to taste.
Step 3
In a separate medium bowl, massage arugula with olive oil, sea salt, and pepper.
Step 4
Serve ceviche on a bed of arugula and choice of Siete tortilla chips or Simple Mills crackers.
