Muscle is built from amino acids, which come from the breakdown of consumed protein. A nice steady stream of easily digestible protein will keep building muscle.
Phase 2 | Serves 2-4
Prep time: 10 minutes | Total time: 1 hour, 40 minutes
1 1/2 pounds cod fillets
1 1/2 cups freshly squeezed lime juice
1 small red onion, sliced
1 garlic clove, minced
1 or 2 serrano or jalapeño chiles, minced
1/2 cup chopped cilantro
Sea salt and freshly ground black pepper
8 cups baby spinach
- Cut the fish into 1/2-inch cubes. Make sure to pull out any bones and discard. Place in a large bowl, add the lime juice and stir together. Make sure that the fish is covered with lime juice. Cover and refrigerate for 30-40 minutes, stirring halfway through.
- Add the onion, garlic, and chiles, and toss together. Cover and refrigerate for another hour. Stir in the cilantro and salt and pepper to taste, and gently toss together.
- Line plates or wide bowls, or a platter with the spinach leaves. Taste the ceviche and adjust seasoning. Using a slotted spoon so that your plate doesn’t become flooded with lime juice, top the spinach with the ceviche and serve.