Wild Caught West Coast Salmon Ceviche Bowl – w Coconut rice, roasted Asian broccoli, + sauteed shiitake mushrooms?
This bowl will not let you down – because the salmon is “cooked” in lime juice, it takes no time at all to prepare and leaves all of those delicate omega 3 fats intact in the salmon, ready to fuel your brain ?
1️⃣ Salmon Ceviche: cut sushi-grade wild-caught salmon into cubes, add to a bowl w diced red peppers, red onion, avocado, Colten, lime juice and pink salt. Mix well and allow to “cook” for 5 mins.
2️⃣ Coconut rice: rinse 1 cup of organic white Japanese rice, add to pot with 1 cup hot water + one cup full-fat coconut milk. Allow to cook until liquid is evaporated, add fresh lime juice and cilantro if desired.
3️⃣ Roasted Broccoli: chip into small pieces + place on a baking tray. Coast with avocado/coconut oil. Drizzle w coconut aminos, salt, garlic powder + sesame seeds. Bake on broil until golden (about 30 mins)
4️⃣ Sautéed Shiitake Mushrooms: heat tbsp grass-fed butter in a cast-iron skillet. Add mushrooms + coat well with coconut aminos. Cover with a lid and cook on med. stir occasionally allowing mushrooms to crisp on all sides. Season with pink salt (these mushrooms are my absolute fav, I can’t get enough of them – must try!)
Servings: 4 people | Time: 20 mins | Equipment: oven + skillet
All all ingredients into a bowl + enjoy with your fav beverage.
Makes excellent leftovers for lunches??
![](https://lolohealthco.com/wp-content/uploads/2020/07/CD32CB0D-4510-4DB0-AA75-0BEB18FCAD9B-1-768x1024.jpeg)