Ceviche with Avocado and Arugula
Source: Dave Asprey
8 ounces skinless, boneless wild salmon
1 teaspoon extra-virgin olive oil
1 teaspoon Bulletproof Brain Octane Oil or MCT oil
2 tablespoons fresh lime juice
1/2 avocado, pitted, peeled and diced
1 scallion, thinly sliced
1 tablespoon cilantro, stemmed and roughly chopped (optional)
sea salt to taste
1/2 cup arugula
Cut the salmon into bite-sized cubes and place into a medium-sized bowl. Add the oils and lime juice and toss together until mixed well.
Fold in the avocado, scallions and cilantro (if using). Season with sea salt.
Cover the bowl and refrigerate the ceviche for at least two hours and up to 12 hours to “cook” the fish and marry the flavors. Stir the ceviche every 15 minutes to evenly distribute the lime juice.
When you are ready to serve the ceviche, fold in the arugula and serve.
Per serving: calories 542 • fat 36 g • protein 46 g • carbohydrate 10 g • sodium 101 mg