“Peruvian Breakfast Delight: Aromatic Ceviche and Quinoa Salad”

Allergens

Fish, Gluten

Ingredients

• 1 lb fresh white fish fillet (cod or halibut), cut into bite
• sized pieces
• 2 cups quinoa, rinsed and drained
• 3 cups water
• 1 large red onion, thinly sliced
• 1 large yellow pepper, thinly sliced
• 1 large tomato, diced
• 1 cup fresh cilantro leaves, chopped
• 2 limes, juiced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 jalapeno, seeds removed and minced (optional)

Instructions

1. In a medium saucepan, bring the water to a boil. Add the quinoa, reduce heat to low, cover, and let it cook for 15 minutes or until tender. Remove from heat and fluff with a fork. Set aside.
2. In a large bowl, combine fish pieces, lime juice, jalapeno (if using), salt, and ground black pepper. Toss gently to coat the fish evenly. Cover and refrigerate for at least 30 minutes or until the fish is opaque and cooked through.
3. In another large bowl, mix together onion, yellow pepper, tomato, and cilantro leaves. Add the quinoa and stir well.
4. To serve, divide the quinoa salad among two plates. Top with the marinated and cooked fish pieces. Drizzle a little olive oil over the top and garnish with additional cilantro leaves if desired.

Chef’s Insight

This Peruvian breakfast delight combines traditional flavors with modern twists, creating a culinary experience that is both comforting and invigorating.

Notes

Feel free to add additional ingredients such as avocado or olives to enhance the flavor profile of this dish.