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!
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
In a large glass bowl, mix halibut with the orange and lime juice. Cover and allow to sit in the refrigerator for four hours.
Prior to serving, toss with jicama, jalapeno, cilantro, red onion, olives, and avocado. Finish with sea salt and pepper to taste.
In a separate medium bowl, massage arugula with olive oil, sea salt, and pepper.