Peruvian Ceviche Lunch Bowl: A Symphony of Seafood Flavors

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 lb fresh white fish fillets, cut into bite
• sized pieces 1/2 cup fresh lime juice 1/4 cup fresh lemon juice 1/4 cup fresh orange juice 2 tablespoons thinly sliced red onion 1/4 cup chopped cilantro 1/4 cup diced tomato 1/2 teaspoon salt, or to taste 1/4 teaspoon black pepper, ground 1 avocado, sliced 2 tablespoons olive oil 1 cup cooked quinoa 1/2 cup corn kernels

Instructions

1. In a non reactive bowl, combine the fish, lime juice, lemon juice, and orange juice. Toss gently to coat the fish evenly, then cover and refrigerate for about 30 minutes.
2. While the fish is marinating, prepare the vegetables by thinly slicing the red onion, chopping the cilantro, dicing the tomato, and slicing the avocado.
3. Once the fish has finished marinating, drain off any excess liquid. Season with salt and pepper to taste.
4. In a large bowl, combine the drained fish with the red onion, cilantro, and tomato. Gently mix until well combined.
5. Heat olive oil in a pan over medium heat. Add the quinoa and corn kernels, stirring occasionally until heated through. Season with salt and pepper to taste.
6. To serve, divide the cooked quinoa and corn mixture among four bowls, then top each with a portion of the ceviche. Garnish with avocado slices and additional cilantro leaves if desired.

Chef’s Insight

To achieve a perfect balance of flavors, taste the marinade before adding the fish to ensure it has enough acidity and seasoning. Adjust as needed for your personal preference.

Notes

Serve this Peruvian ceviche lunch bowl with a refreshing beverage like a cucumber-mint infused water or a tangy limeade for a complete dining experience.