Peruvian Ceviche Brunch with Quinoa and Avocado Toast

Allergens

Contains no common allergens unless specified.

Ingredients

• 6 oz fresh white fish fillet, skinless (such as sea bass or halibut)
• 1/2 cup quinoa, uncooked
• 2 tbsp olive oil
• 1 ripe avocado, sliced
• 1 small red onion, thinly sliced
• 1 large tomato, chopped
• 1 large lime, juiced
• 1/4 cup cilantro leaves, chopped
• 1 jalapeño pepper, seeds removed and finely chopped
• Salt and freshly ground black pepper, to taste
• 2 slices of whole grain bread, toasted

Instructions

1. Rinse the quinoa in a fine mesh strainer under cold water for 30 seconds. In a small saucepan, bring 1 cup of water and the rinsed quinoa to a boil. Reduce heat to low, cover, and simmer until tender and the water has been absorbed, about 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.
2. In a nonreactive bowl, combine the fish, lime juice, and half of the red onion, jalapeño pepper, and cilantro leaves. Season with salt and black pepper. Gently mix and let marinate for 10 minutes in the refrigerator.
3. In a small bowl, mash the avocado with a fork. Add a pinch of salt and the remaining jalapeño pepper. Spread onto the toasted whole grain bread.
4. To assemble, spoon the marinated fish mixture over the avocado toast. Top with the chopped tomato, remaining onion, cilantro leaves, and additional salt and black pepper, to taste. Serve alongside the cooked quinoa.

Chef’s Insight

The key to this dish is finding the perfect balance between the zesty citrus marinade and the rich, creamy avocado. Be generous with the seasoning, as this will elevate the dish to new heights of flavor.

Notes

Use fresh fish for the best flavor and texture. - Adjust the spice level according to personal preference.