Peruvian Ceviche with Quinoa and Avocado – A Gluten-Free Brunch Delight

Allergens

Fish, Gluten (from quinoa)

Ingredients

• 1 lb fresh white fish fillet (cod or tilapia)
• 1/2 cup quinoa, uncooked
• 3 ripe avocados
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 lemon, juiced
• 1 orange, juiced
• 1 small red pepper, diced
• 1 small yellow pepper, diced
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water for about 30 seconds. In a medium saucepan, bring 1 cup of water and the rinsed quinoa to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy. Remove from heat and let cool.
2. Dice the fish into small cubes and place in a large mixing bowl. In another bowl, combine the lime, lemon, and orange juices to make the ceviche marinade. Pour the marinade over the diced fish and let it sit for 15 minutes.
3. While the fish is marinating, prepare the vegetables by slicing the red onion, halving the cherry tomatoes, dicing the peppers, and slicing the avocados.
4. Once the quinoa has cooled, fluff it with a fork and gently mix in the prepared vegetables. Season with salt and pepper to taste.
5. To serve, divide the quinoa mixture among six plates, arranging it in the center. Top each plate with the marinated fish, ensuring an even distribution of flavors. Drizzle with olive oil and garnish with fresh cilantro leaves.

Chef’s Insight

The combination of fresh fish and citrus juices gives this ceviche its unique tangy flavor, while the quinoa adds a satisfying texture and nutritional boost to the dish.

Notes

To enhance the visual appeal of this dish, consider using a variety of colored peppers and tomatoes for contrasting colors.