Peruvian Lunch Delight: Quinoa Ceviche with Aji Amarillo Dressing (Gluten-Free)

Allergens

Fish, Lime

Ingredients

• 1 cup quinoa, rinsed and drained 2 cups water 1 lb fresh white fish fillet, such as sea bass or halibut 1/2 cup red onion, finely chopped 1/2 cup cilantro, chopped 1/2 cup lime juice 1/4 cup Aji Amarillo sauce Salt and pepper, to taste Optional: avocado slices, for garnish

Instructions

1. a. Cook the quinoa in water according to package instructions until tender but still slightly al dente. Allow it to cool. b. In a large bowl, combine the cooked and cooled quinoa, chopped red onion, cilantro, lime juice, salt, and pepper. Mix well. c. Cut the fish into small cubes and gently fold into the quinoa mixture. d. Serve the quinoa ceviche in individual bowls, topping each with Aji Amarillo sauce. If desired, garnish with avocado slices.

Chef’s Insight

To bring out the flavors of the Aji Amarillo sauce, let it sit at room temperature before serving.

Notes

This recipe uses raw fish, so make sure it's fresh and use high-quality Aji Amarillo sauce for the best results.