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.
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Voila! My Ceviche Fajita Bowl
Servings - 2
478 - Calories
Time : 40 Minutes
You will need:
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.