Snapper Ceviche in Cabbage Cups

SNAPPER CEVICHE IN CABBAGE CUPS

FOOD AS MEDICINE

Ceviche can seem like more of a restaurant dish and be intimidating to make at home, but it is actually remarkably easy! Many worry about consuming raw fish, but as long as you start with high quality wild caught fish that is very fresh there should be nothing to worry about! Marinating fish in an acid like lime juice actually “cooks” it with no heat required making this the perfect summer meal or appetizer! Serve this over cabbage cups to increase the dish’s detox properties. The vitamin C and polyphenols in cabbage help to deactivate oxidized molecules in the body, which are known to cause damage and inflammation to cells. The fiber in cabbage helps sequester excess cholesterol in the bowel and lower LDL levels. Glucosinolates, the sulfur-containing compound in cabbage, inhibits cancer development and helps protect against carcinogens in the body by aiding in phase 2 detoxification.

INGREDIENTS

1 pound wild caught fresh snapper, halibut or other white fish, cut into 1/2 inch dice

1 cup fresh lime juice

1/2 cup red onion, finely diced

1 medium heirloom tomato, diced

1-2 serranos or jalapeños, seeded and finely chopped

1 avocado, cubed

1/2 cup radishes, thinly sliced

1 red or yellow bell pepper, finely diced

1 tsp sea salt

2 Tbsp olive oil

1/4 cup cilantro, chopped or get fancy with cilantro microgreens!

1 cup purple cabbage leaves, for serving

DIRECTIONS

Place chopped fish into a glass bowl and add lime juice. Cover and place in the fridge for about 3-4 hours, stirring occasionally to ensure all fish gets “cooked” by the lime juice. After 3-4 hours, strain off excess lime juice. Add onion, tomato, spicy peppers, avocado, radishes and bell peppers and stir to combine. Season with the sea salt and olive oil to taste. Top with cilantro. Serve in cabbage cups or with cucumber rounds for dipping and wedges of lime!