Peruvian Breakfast Delight: Aromatic Ceviche & Quinoa Porridge with Tropical Fruit Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• Fresh sea bass fillet
• Key lime juice
• Orange juice
• Red onion
• Red bell pepper
• Cilantro
• Garlic
• Ginger
• Quinoa
• Almond milk
• Chia seeds
• Raspberries
• Mango
• Papaya
• Honeydew melon
• Salt and pepper
• Olive oil
• Lime zest
• Fresh mint leaves

Instructions

1. Prepare the ceviche by cutting the sea bass into bite sized pieces and placing them in a mixing bowl.
2. In a separate bowl, combine key lime juice, orange juice, red onion, red bell pepper, cilantro, garlic, ginger, salt, and pepper to taste. Pour this mixture over the fish, ensuring that all pieces are well coated. Allow the ceviche to marinate in the refrigerator for at least 30 minutes.
3. Cook the quinoa according to package instructions, then stir in almond milk and chia seeds. Set aside to thicken.
4. Prepare the tropical fruit salad by dicing mango, papaya, and honeydew melon into small cubes, and gently toss with raspberries. Drizzle with a touch of honey and a squeeze of lime juice for added flavor.
5. To plate, spoon quinoa porridge onto individual plates, ensuring an even distribution. Top with the ceviche mixture and garnish with fresh mint leaves. Serve alongside the colorful tropical fruit salad.

Chef’s Insight

The combination of zesty ceviche and warm quinoa porridge creates an intriguing textural contrast, while the tropical fruit salad adds a burst of color and sweetness to round out the meal.

Notes

Ensure that the sea bass used is sustainably sourced to support responsible fishing practices.