Chilean Seafood Ceviche Bowl with Quinoa & Avocado – Paleo-Friendly

Allergens

Fish, Nuts (not in this recipe but check if using garnishes or additional ingredients)

Ingredients

• 1 pound fresh white fish fillet, cut into bite
• sized pieces
• 2 cups cooked quinoa
• 1 avocado, diced
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, finely chopped
• 1/4 cup fresh cilantro, roughly chopped
• 1/2 cup lime juice (about 3 limes)
• 1/2 cup lemon juice (about 2 lemons)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: diced cucumber and sliced olives for garnish

Instructions

1. In a large mixing bowl, combine fish fillet pieces, lime juice, lemon juice, salt, and black pepper. Stir well to ensure all pieces are coated with the citrus marinade. Cover and let sit in the refrigerator for 20 30 minutes, or until fish is opaque and just cooked through.
2. While the fish is marinating, prepare your quinoa according to package instructions. Set aside to cool slightly.
3. Once the fish is ready, drain off any excess liquid from the bowl and mix in the cooked quinoa, diced avocado, halved cherry tomatoes, finely chopped red onion, and roughly chopped cilantro. Toss gently to combine all ingredients evenly.
4. If using, add optional garnishes such as diced cucumber and sliced olives to the top of the bowl for added color and texture. Serve immediately.

Chef’s Insight

To really elevate this dish, use sustainable and locally sourced fish whenever possible.

Notes

Ensure that the fish is completely opaque before serving to avoid any risk of foodborne illness.