Gluten-Free Peruvian Breakfast Delight: Aromatic Ceviche and Quinoa Bowl with Avocado

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 oz fresh white fish fillet (such as sea bass or tilapia), cut into bite
• sized pieces
• 1/4 cup freshly squeezed lime juice
• 1 small red onion, finely chopped
• 2 tomatoes, diced
• 1 medium avocado, sliced
• 1 cup cooked quinoa
• Salt and pepper to taste
• 2 tbsp fresh cilantro leaves, chopped
• 1/4 cup corn kernels (fresh or canned)
• 1 tsp aji amarillo paste (optional)
• Olive oil for drizzling

Instructions

1. In a medium bowl, combine fish fillet pieces and lime juice. Season with salt and pepper. Cover and refrigerate for at least 30 minutes to marinate.
2. While the fish marinates, prepare the quinoa according to package instructions. Set aside.
3. Drain the marinated fish, discarding the lime juice. In a separate bowl, combine the fish with onion, tomatoes, cilantro, and aji amarillo paste (if using). Toss gently to mix.
4. To assemble the dish, divide quinoa into two bowls. Top each with a portion of the ceviche mixture. Add corn kernels and avocado slices on top. Drizzle with olive oil and season with salt and pepper to taste. Serve immediately.

Chef’s Insight

To achieve the perfect balance of flavors, taste the ceviche mixture and adjust the seasonings as needed before assembling the dish.

Notes

Feel free to experiment with different types of fish or seafood for this recipe, such as shrimp or scallops, to suit your preferences.