Exquisite Vegan Peruvian Breakfast Tapas Platter with Quinoa Ceviche and Choclo Corn Cakes

Allergens

None

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups diced tomatoes
• 1/4 cup freshly squeezed lime juice
• 1/2 cup chopped red onion
• 1/2 cup minced cilantro
• 1 avocado, sliced
• 1 cup choclo corn kernels
• 1 cup black beans, cooked
• 1/4 cup diced bell peppers
• 1/4 cup chopped scallions
• Salt and pepper to taste

Instructions

1. Rinse quinoa under cold water and cook in 2 cups of water until tender. Set aside.
2. In a large bowl, combine cooked quinoa, diced tomatoes, lime juice, red onion, cilantro, salt, and pepper. Mix well and let it rest for at least 30 minutes to allow the flavors to meld together.
3. For choclo corn cakes, mix choclo corn kernels with black beans, bell peppers, scallions, salt, and pepper in a large bowl. Form small patties and cook on a griddle or non stick pan for 2 3 minutes per side until golden brown.
4. Assemble the tapas platter by arranging quinoa ceviche, choclo corn cakes, avocado slices, and other ingredients in an elegant, flat overhead plating with a soft daylight.

Chef’s Insight

The combination of quinoa ceviche and choclo corn cakes offers a satisfying balance of textures and flavors, making it a perfect vegan breakfast option.

Notes

Ensure all ingredients are fresh to achieve the best flavor profile.