Peruvian Quinoa Ceviche Bowl with Aji Amarillo Sauce & Avocado Slices

Allergens

Fish (from scallops, substitute with tofu for vegetarian option)

Ingredients

• 1 cup quinoa, uncooked
• 2 cups water
• 1 lb fresh sea scallops (or substitute with tofu for vegetarian option)
• 1/4 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup finely chopped red onion
• 2 tablespoons finely chopped cilantro
• Salt and pepper to taste
• 1 ripe avocado, sliced
• 1/4 cup Aji Amarillo sauce (or substitute with sriracha)
• 1/4 cup cherry tomatoes, halved
• 1/4 cup black olives, pitted and halved
• 1 ear corn, shucked and cooked

Instructions

1. Begin by cooking the quinoa in water according to package instructions until tender and fluffy. Set aside. Prepare the ceviche: In a bowl, combine sea scallops (or tofu), lime juice, lemon juice, red onion, and cilantro. Season with salt and pepper to taste. Allow to marinate for 15 minutes. While the quinoa is cooking, prepare Aji Amarillo sauce by blending together aji amarillo chili peppers, garlic, oil, and vinegar in a food processor or blender until smooth. Season with salt and pepper to taste. Set aside. Assemble the bowls: Divide cooked quinoa between two serving bowls. Top with marinated scallops (or tofu) and their juice. Add cherry tomatoes, black olives, corn, and avocado slices. Drizzle with Aji Amarillo sauce to taste. Serve immediately and enjoy this flavorful Peruvian inspired lunch!

Chef’s Insight

Experiment with different types of chili peppers to customize the heat level of the Aji Amarillo sauce.

Notes

Adjust the heat level of the Aji Amarillo sauce to personal preference.