Ceviche bowl with quinoa
Fresh white fish ceviche on quinoa with vegetables, a balanced protein-rich Phase 4 bowl.
Light white fish ceviche on a bed of nourishing quinoa, completed with avocado, corn and fresh coriander. The fish cooks gently in lime juice, the quinoa gives a nutty body and everything comes together in a complete cold bowl. This ceviche bowl with quinoa is a refreshing meal full of colour and texture.
For the maintenance Phase 4, it's all about balance, and this bowl delivers that effortlessly. The white fish brings lean protein for satisfaction and muscle maintenance, whilst quinoa and corn provide slow-release carbohydrates and avocado provides healthy fats. This way, this remains a complete, balanced meal that fits perfectly within a protein-rich diet.
Lovely with a wedge of lime to squeeze over and a pinch of chilli flakes for a bit of fire. A handful of crispy lettuce at the bottom of the bowl makes it all the fresher.
Zo maak je het
- Dice the white fish and marinate for 20 minutes in the lime juice.
- Cook the quinoa until tender and let cool.
- Finely chop the red onion and dice the avocado.
- Mix the cooked fish with onion, corn and coriander.
- Divide the quinoa over two bowls and spoon the ceviche on top.
- Arrange the avocado alongside, drizzle with olive oil and sea salt.
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