Peruvian Ceviche Quinoa Bowl with Mango Salsa – Gluten-Free Brunch Delight

Allergens

Fish (Fish Allergy) - Gluten

Ingredients

• 1 cup uncooked quinoa, rinsed and drained
• 2 cups water
• Salt, to taste
• 1 lb fresh white fish fillets (such as tilapia or cod), cut into cubes
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/3 cup red onion, finely chopped
• 2 cups ripe mango, diced
• 1/2 cup cilantro, finely chopped
• 1 avocado, sliced
• 1 jalapeño pepper, finely chopped (optional)
• Black pepper, to taste
• Olive oil, for drizzling
• Optional: Salt and black pepper, to taste

Instructions

1. In a medium saucepan, combine the quinoa, water, and salt. Bring to a boil, then reduce heat and simmer, covered, until the quinoa is cooked and fluffy, about 15 minutes. Remove from heat, fluff with a fork, and set aside.
2. In a large bowl, combine the fish, lime juice, lemon juice, red onion, and cilantro. Toss well to coat the fish evenly, then let it marinate for about 10 minutes in the refrigerator.
3. Prepare the mango salsa by combining the diced mangoes, jalapeño (if using), and a pinch of salt in a small bowl. Toss gently to combine, then set aside.
4. To assemble the quinoa bowls, divide the cooked quinoa evenly between two serving dishes. Top each with half of the marinated fish mixture, dividing it evenly. Add a generous scoop of mango salsa on top and garnish with sliced avocado.
5. Drizzle with olive oil, season with black pepper to taste, and serve immediately.

Chef’s Insight

To enhance the flavor of the ceviche, allow the fish to marinate in the citrus mixture for at least 10 minutes.

Notes

Ensure that the fish used is fresh and of high quality for best results.