Vegan Ceviche with Quinoa – A Tantalizing Peruvian Snack for Food Lovers
Discover a delightful, easy-to-make vegan ceviche recipe with quinoa that's perfect for any gathering. With its vibrant colors and harmonious combination of flavors, this Peruvian snack is sure to please both vegetarians and carnivores alike. Create an unforgettable dining experience by following our step-by-step instructions and plating tips, all while enjoying the captivating image prompts that showcase the dish from top and bottom perspectives.
Allergens
None
Ingredients
- 2 cups cooked quinoa, chilled
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 green bell pepper, thinly sliced
- 1 red onion, thinly sliced
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 2 avocados, diced
- 1/4 cup fresh cilantro, chopped
- 1/2 cup fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- In a large bowl, combine the quinoa, red bell pepper, yellow bell pepper, green bell pepper, red onion, cucumber, cherry tomatoes, avocado, and cilantro.
- Pour the lime juice over the vegetables and toss gently to combine.
- Drizzle olive oil over the mixture and season with salt and pepper to taste. Gently mix until all ingredients are evenly coated.
- Cover the bowl with plastic wrap and refrigerate for at least 20 minutes to allow the flavors to meld.
- Serve chilled, garnished with additional cilantro leaves and a sprinkle of black pepper.
Chef’s Insight
The combination of textures and flavors in this dish makes it perfect for a gathering or party.
Notes
Feel free to customize the vegetables according to your preferences or what is available in season.