Latin Poke Bowl

A Latin infused spin on the popular salmon poke bowl. Healthy and delicious.

  • Servings 2
  • 20 mins.
  • Easy

Recipe

Ingredients

  • 1 large Salmon fillet
  • 8 Limes
  • 2 Corn husks, fire roasted
  • 1/2 Red cabbage
  • 2 Jalapeños
  • Quinoa, cooked & chilled
  • Cilantro lime dressing

Directions

  1. Cut the limes and juice into a medium sized bowl. You want at least 2 cups of liquid. Set aside.
  2. Remove the skin from the fish. Cut into 2” cubes and add to lime juice. Cover with plastic wrap and set in fridge for 1 hour, or until fish starts to turn opaque.
  3. Meanwhile, cook and chill your quinoa.
  4. Shred the cabbage.
  5. Seed/devein and chop the jalapeños.
  6. In a new bowl, add your quinoa and cabbage.
  7. Drain the lime juice from the salmon and add to quinoa and cabbage. Too with fire roasted corn and jalapeños.
  8. Drizzle with cilantro lime dressing and enjoy.

Pro Tips

You can substitute salmon for Ahi tuna.

icon

Mezcal Muertito

Make this colorful Mezcal cocktail inspired by the colors of Cempasuchil, the Mexican Marigold used in Día de Muertos celebrations.

icon

Black Arroz con Leche

This gorgeous and healthy version of the classic arroz con leche, the Latin rice pudding, is a signature dish of our guest Chef Jocelyn Ramirez​ from Todo Verde​.

Join our table

Subscribe to our Newsletter

Have no product in the cart!