Mexican ceviche rice bowl

Name: Mexican ceviche rice bowl
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp store-bought chipotle seasoning, plus extra to serve; 1 tsp finely grated lime zest; ¼ cup lime juice; 2 tbsp extra virgin olive oil; 500g kingfish sashimi, diced; 2 eschalots (French shallots), finely chopped; 2 cups cooked white rice, cooled; 1 Lebanese cucumber, finely shaved lengthwise; 2 small avocados, quartered; 250g heirloom cherry tomatoes, halved; small handful of microgreens (sprouts) or coriander leaves, to serve; 1 fresh jalapeno, thinly sliced; mayonnaise, to serve

Think of this as a vibrant Mexican riff on the poke bowl, a Hawaiian dish rooted in Japan.

Jessica Brook

May 7, 2024

Think of this as a vibrant Mexican variation on the poke bowl, a Hawaiian dish rooted in Japan. And it all comes together in the time it takes to cook and cool a saucepan of rice.

Ingredients

1 tbsp store-bought chipotle seasoning, plus extra to serve
1 tsp finely grated lime zest
¼ cup lime juice
2 tbsp extra virgin olive oil
500g kingfish sashimi, diced
2 eschalots (French shallots), finely chopped
2 cups cooked white rice, cooled
1 Lebanese cucumber, finely shaved lengthwise
2 small avocados, quartered
250g heirloom cherry tomatoes, halved
small handful of microgreens (sprouts) or coriander leaves, to serve
1 fresh jalapeno, thinly sliced
mayonnaise, to serve

Method

Step 1
Combine the chipotle seasoning, lime zest, juice and olive oil in a small bowl. Season with salt and pepper and mix to combine. Add the kingfish and shallots and gently toss to coat.
Step 2
Divide the rice between four bowls. Top with avocado, cucumber and tomatoes. Add the kingfish and spoon over the dressing.
Step 3
Serve with microgreens or coriander leaves, jalapeno slices, mayonnaise and an extra sprinkle of chipotle seasoning.