“Mouthwatering Gluten-Free Peruvian Dinner for Two: Ceviche & Quinoa Stuffed Peppers”

Allergens

Fish, Avocado

Ingredients

• 1 lb fresh white fish fillet (such as sea bass or halibut), cut into chunks
• 1/2 cup quinoa, rinsed and drained
• 2 large bell peppers, halved and seeded
• 1 cup freshly squeezed lime juice
• 1 small red onion, thinly sliced
• 1/2 cup cilantro leaves, chopped
• 1 medium avocado, diced
• 1 jalapeño, finely chopped (optional)
• Salt and pepper, to taste
• Olive oil, for drizzling

Instructions

1. In a large mixing bowl, combine the fish chunks with lime juice, red onion, cilantro, and jalapeño (if using). Season with salt and pepper, and let it marinate in the refrigerator for 30 minutes.
2. Meanwhile, preheat your oven to 400°F (205°C). Place the halved bell peppers on a baking sheet and drizzle with olive oil, seasoning with salt and pepper. Roast for 12 15 minutes or until tender.
3. While the peppers are roasting, cook the quinoa according to package instructions.
4. Once cooked, drain any excess liquid from the ceviche mixture and gently fold in the diced avocado.
5. Remove the roasted bell peppers from the oven and fill each half with a generous portion of the ceviche and quinoa mixture.
6. Serve immediately on a platter, garnishing with additional cilantro leaves if desired.

Chef’s Insight

The combination of flavors in this Peruvian-inspired dish is perfect for those seeking a unique culinary experience.

Notes

Fresh ingredients are essential for the best taste, so use the highest quality fish and produce available.