Chili-Lime White Fish Ceviche Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chili-Lime White Fish Ceviche Bowl

YOUR SOLIN GENERATED RECIPE

Chili-Lime White Fish Ceviche Bowl

Fresh cod marinated in zesty lime juice and tossed with crisp red onions and spicy jalapeños for a bright, refreshing bowl that delivers a sharp, citrusy zing.

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NUTRITION

66kcal
Protein
11.3g
Fat
0.6g
Carbs
4g

SERVINGS

1 serving

INGREDIENTS

2 oz Cod fillet

1 tbsp Lime juice

1 tbsp Red onion

1 tsp Jalapeño

1 tbsp Fresh cilantro

0.13 tsp Sea salt

0.13 tsp Chili powder

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PREPARATION

  • 1

    Cut the cod fillet into small, uniform 1/2-inch cubes and place them in a small glass mixing bowl.

  • 2

    Pour the fresh lime juice over the fish, ensuring every piece is submerged to allow the acid to cook the protein.

  • 3

    Add the finely diced red onion, minced jalapeño, and chili powder to the bowl, stirring gently to combine.

  • 4

    Cover the bowl and refrigerate for at least 15 minutes until the fish turns opaque and firm.

  • 5

    Stir in the freshly chopped cilantro and a pinch of sea salt before serving chilled.

Chili-Lime White Fish Ceviche Bowl

This is an example of a meal that Solin would create to include in your personalized meal plan.

Chili-Lime White Fish Ceviche Bowl

YOUR SOLIN GENERATED RECIPE

Chili-Lime White Fish Ceviche Bowl

Fresh cod marinated in zesty lime juice and tossed with crisp red onions and spicy jalapeños for a bright, refreshing bowl that delivers a sharp, citrusy zing.

NUTRITION

66kcal
Protein
11.3g
Fat
0.6g
Carbs
4g

SERVINGS

1 serving

INGREDIENTS

2 oz Cod fillet

1 tbsp Lime juice

1 tbsp Red onion

1 tsp Jalapeño

1 tbsp Fresh cilantro

0.13 tsp Sea salt

0.13 tsp Chili powder

PREPARATION

  • 1

    Cut the cod fillet into small, uniform 1/2-inch cubes and place them in a small glass mixing bowl.

  • 2

    Pour the fresh lime juice over the fish, ensuring every piece is submerged to allow the acid to cook the protein.

  • 3

    Add the finely diced red onion, minced jalapeño, and chili powder to the bowl, stirring gently to combine.

  • 4

    Cover the bowl and refrigerate for at least 15 minutes until the fish turns opaque and firm.

  • 5

    Stir in the freshly chopped cilantro and a pinch of sea salt before serving chilled.