Deconstructed Mexican Poke Bowl

With poke bowls being all the rage, we rounded up this delicious deconstructed Mexican poke bowl courtesy of Australian dietitian Chloe McLeod (chloemcleod.com). What’s more, it’s super healthy, super easy to prep and can be eaten any time of the day!

Enjoy, amigos!

 

INGREDIENTS

Ceviche

  • 300g raw snapper (as fresh as possible)
  • 1 clove garlic, crushed
  • Juice from 2 1/2 lemons
  • 1 handful coriander
  • 1/2 tsp paprika

Guacamole

  • 2 small avocados
  • Juice from 1/2 lemon
  • 1 handful coriander
  • 1 handful basil
  • Sprinkle of salt
  • Sprinkle of cumin

Salad

  • 1 1/2 cups shredded red cabbage
  • 1 handful coriander
  • 1 handful basil
  • Extra virgin olive oil
  • 2 cups El Cielo White Corn Topotos (Mexican corn chips)

Corn

  • 2 cobs corn
  • 2 tbsp grated parmesan cheese
  • Sprinkle of paprika

 

METHOD

  1. Slice snapper into bite size chunks and place in bowl, along with crushed garlic. Add the lemon juice, followed by the paprika and coriander. Stir until combined and fish covered, then cover and place in the fridge for one hour.
  2. Meanwhile, add all guacamole ingredients to a blender and blend until smooth.
  3. Add cabbage and herbs to a salad bowl, then drizzle with olive oil. Set aside until meal is ready to serve. Add corn chips to another bowl and set aside until meal is ready to serve.
  4. Arrange corn on a microwave safe plate. Top the corn with grated parmesan and coriander. Place in microwave and cook for 2-3 minutes or until corn is cooked.

 

Photo credit: Chloe McLeod