Mouthwatering Peruvian Brunch Delight: Aromatic Shrimp Ceviche on Quinoa-Avocado Tower

Allergens

Shellfish (shrimp)

Ingredients

• 20 large shrimp, peeled and deveined
• 1/2 cup white quinoa, rinsed
• 2 ripe avocados, halved and pitted
• 1/2 cup fresh lime juice
• 1/2 cup chopped red onion
• 1/4 cup chopped cilantro
• 1/4 cup diced red bell pepper
• 1/4 cup diced tomato
• 1/4 cup thinly sliced red chili
• 1 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Cook the quinoa according to package instructions and let it cool.
2. In a medium bowl, marinate shrimp in lime juice for 15 minutes, then season with salt and pepper.
3. Heat a skillet over medium heat, add olive oil and cook the shrimp until pink and opaque. Set aside to cool.
4. Dice the avocados into cubes, and layer them on top of the cooked quinoa.
5. In a small bowl, combine the red onion, cilantro, red bell pepper, tomato, and red chili.
6. Fold in the cooked shrimp into the chopped vegetables mixture.
7. Spoon the shrimp mixture over the avocado layer.
8. Drizzle with more lime juice if desired and serve immediately.

Chef’s Insight

This dish showcases the perfect balance of flavors and textures, making it a delightful culinary experience.

Notes

Make sure to use fresh ingredients for the best taste and texture.