Peruvian Ceviche Tacos with Quinoa – Gluten-Free & Fresh

Allergens

Fish (Fish Allergy)

Ingredients

• 1 lb fresh white fish fillet (such as cod or halibut)
• 1/2 cup uncooked quinoa
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/4 cup orange juice
• 1 small red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• 1/2 cup cherry tomatoes, halved
• Salt and pepper to taste
• 8 corn tortillas
• Avocado slices and lime wedges for garnish

Instructions

1. In a medium bowl, combine the fish fillet with lime juice, lemon juice, and orange juice. Let it marinate in the refrigerator for 20 minutes.
2. Rinse quinoa under cold water and cook according to package instructions. Set aside to cool.
3. Once the fish is marinated, remove it from the citrus juices and flake into bite sized pieces.
4. In a large bowl, mix the cooked quinoa, flaked fish, red onion, cilantro, and cherry tomatoes together. Season with salt and pepper to taste.
5. Heat corn tortillas in a dry pan for 30 seconds on each side or in a preheated oven at 350°F (175°C) for 3 minutes.
6. Assemble the tacos by placing a generous portion of the ceviche mixture onto each tortilla. Garnish with avocado slices and lime wedges.

Chef’s Insight

The combination of citrus juices not only adds flavor but also helps "cook" the fish, giving it a tender texture.

Notes

For a gluten-free diet, ensure to use certified gluten-free corn tortillas and quinoa.