Cinematic Colombian Ceviche Bowl with Quinoa & Avocado Salsa

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb fresh shrimp, peeled and deveined 1/2 cup lime juice (freshly squeezed) 1 cup quinoa, uncooked 2 ripe avocados, diced 1 red onion, finely chopped 1 cup cherry tomatoes, halved 1 jalapeño pepper, deseeded and finely chopped 1/4 cup fresh cilantro, chopped 1/2 cup coconut milk 1 tbsp olive oil Salt and pepper to taste

Instructions

1. In a large bowl, combine shrimp and lime juice. Toss well to ensure the shrimp is fully coated with the lime juice. Let it marinate for 20 minutes in the refrigerator.
2. While the shrimp is marinating, cook quinoa according to package instructions. Set aside to cool.
3. In a separate bowl, prepare avocado salsa by gently tossing together diced avocados, red onion, cherry tomatoes, jalapeño pepper, and cilantro. Stir in coconut milk and season with salt and pepper. Set aside.
4. Heat olive oil in a small pan over medium heat. Add the marinated shrimp to the pan and cook for 3 4 minutes or until pink and cooked through. Remove from heat and season with salt and pepper.
5. To serve, divide quinoa among four bowls, top with cooked shrimp, and spoon avocado salsa over the top. Enjoy immediately!

Chef’s Insight

The combination of textures in this dish is key: the tender shrimp, creamy avocado salsa, and fluffy quinoa all work together to create an unforgettable culinary experience.

Notes

Feel free to adjust the spiciness of the avocado salsa by adding more or less jalapeño pepper according to your preference.