THE BEST CEVICHE SALAD

Two favorites come together for the perfect Spring salad

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A favorite for Spring

This tabbouleh inspired ceviche brings tons of flavor and texture to the traditional ceviche we are all used to. Vibrant parsley, crunchy veg and pearl couscous make this ceviche not only a leveled-up snack but an entire meal on its own. It only takes a bit of preparation and time to marinate in the fridge for the best flavor.

Pro Tip: Strain the marinade from the cubed fish before adding to the salad and replace with fresh lemon juice for a fresher flavor.

The best ceviche

(Makes roughly 5 cups)

Ingredients

• 2 large fillets of fresh firm white fish (e.g. yellow jack, snapper)

• 3/4 + 1/4 cup lemon juice

• 1 extra large bunch of curly parsley

• 1 1/2 cups prepared pearl couscous

• 1 handful grape tomatoes

• 3 Persian cucumbers

• 1 yellow onion

• Olive oil

• 1 avocado

method

1. Cube the fish fillets and place in an airtight container with a 3/4 cup of fresh lemon Juice. Shake the container before setting in the fridge for 20-30 minutes or until the fish is slightly opaque.

2. While the fish is marinating, finely chop the parsley, discarding any tough stems. Chop the onions, cucumbers, avocado and tomatoes into small bites sized pieces and place in a large bowl with the prepared couscous and parsley.

3. Drain the fish before adding it to the bowl with the rest of the ingredients and finish off with 1/4 cup of fresh lemon juice and a drizzle of olive oil. Stir and serve immediately or let rest in the fridge.

You can find the full video for this recipe over on instagram @the_fishbish along with tons of other fresh catch and vegan meals. Give me a follow to stay updated and see a new recipe every week. As always, I love seeing your meals on social so don't forget to tag The Fish Bish and let me know what you think! Cheers, Bishes!