“Mediterranean Seafood Ceviche with Avocado and Quinoa – A Gluten-Free Chilean Lunch Delight”

Allergens

Fish, Avocado

Ingredients

• 1 lb fresh white fish fillets (e.g., cod or halibut)
• 2 cups cooked quinoa
• 2 ripe avocados, diced
• 1 cup cherry tomatoes, halved
• 1 large red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/4 cup lime juice
• 1/4 cup lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Cut the fish into bite sized cubes and place in a non reactive bowl.
2. Add lime juice, lemon juice, salt, and pepper to the fish, mix well, and let it marinate for 30 minutes in the refrigerator.
3. Cook quinoa according to package instructions and allow it to cool.
4. In a large mixing bowl, combine the marinated fish, cooked and cooled quinoa, diced avocado, cherry tomatoes, thinly sliced red onion, and chopped cilantro. Mix gently to combine.
5. Drizzle olive oil over the salad and toss gently. Adjust seasoning if needed.

Chef’s Insight

The combination of flavors and textures creates a harmonious balance that will impress your guests.

Notes

The avocado and quinoa give this dish a satisfying mouthfeel, while the lime and lemon juices provide a zesty flavor.