Ceviche Fajita Bowl

by Sophie Middleton

January 24, 2017

GONE are the days of boring Chicken and Turkey. I’ve created a home-made marinade so that you’ll never eat boring meat again. The trick to this recipe is to blend the marinade and leave it covering the meat in the fridge for at least 30 minutes. If you’ve ever heard of Ceviche, you’ll understand why this technique creates a great texture full of flavour. Ceviche is a technique that originates in Peru. It’s the art of marinating raw fish so that it cooks it slightly. And there’s no better ingredient for this than lime, lemon or soy sauce. Coming into trend is the famous Poké bowl which offers just this. Raw sashimi with lots of healthy veggies and sesame seeds to garnish. The high acidity of lime cuts through the meat and pre-cooks it in a tangy juice. The salt and citrus elements are also great for cleaning the meat before you cook it. Cleaner food in the more literal sense 😉

Most Fajita Salads use Chicken, but for my Ceviche Salad Bowl, I’ve chosen Turkey. It’s lower in cholesterol than most meat and contains more protein per gram than beef, chicken or pork. I like to share this with family and friends along with some brown rice and soy sauce. I encourage you all to make your own combinations and would LOVE to see what you make.

Share your recipes with me on Facebook and Instagram with the tags @theryelife and hashtags #theRYElife and #RYEKitchen.

Download your printable recipe here!

Sophie x

fajita recipe 1

Fajita Recipe 2

Fajita Recipe 3


Fajita 5

Voila! My Ceviche Fajita Bowl



Quick Look
Servings - 2
478 - Calories
Time : 40 Minutes

You will need:

  • 2 Turkey or Chicken Fillets
  • 200ml of Olive Oil
  • 1 tsp of Ground Cumin
  • 2 Squeezed Limes
  • 2 cloves of crushed garlic (optional)
  • 1 large handful of chopped coriander
  • ½ tsp salt & 1 tbsp honey
  • Chilli Flakes
  • Red and Green Pepper
  • Avocado
  • Halloumi Cheese (Or Feta/any kind you fancy)
  • Spring Onion
  • Lettuce
  • Sour Cream

  • Method:
  • Add all of the marinade into a bowl starting with the olive oil, coriander and the rest and blend in a food processor
  • Pour half of the marinade over the Turkey or Chicken and leave in the fridge for 30 minutes.
  • Chop up the peppers and halloumi and pan-fry for 15 minutes until dark and soft
  • Place the lettuce and avocado in a bowl with the cooked peppers and halloumi
  • Place the two turkey steaks into a pan with some olive oil and cook for 15 minutes until brown
  • Slice up and place in the Fajita Bowl - sprinkle with spring onion, a dollop of sour cream
  • Pour over the remaining dressing and toss!

Sophie Middleton


Sophie Middleton

Sophie Middleton is the Founding Editor-In-Chief of Digital Hotel and Restaurant Magazine The Fabulous Foodie. Sophie develops and creates recipe-based content for the RYE Kitchen where you can find lots of fun, easy, healthy RYEcipes to choose from. She loves authentic cooking based on good quality ingredients, flavour and taste.
View Profile

Related Posts

Beetroot Hummus

by Sophie Middleton
Sophie Middleton
138 Cal
30 Minutes

Fresh Pesto Recipe

by Sophie Middleton
Sophie Middleton
40 Cal
30 minutes