Peruvian Vegan Ceviche with Quinoa & Lemon-Avocado Puree

Allergens

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Ingredients

• 2 cups cooked quinoa
• 1 large red onion, finely chopped
• 1 large red bell pepper, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1/3 cup lime juice (about 4 limes)
• 1 ripe avocado
• 1/2 cup lemon juice
• 1/4 cup extra virgin olive oil
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• 1/4 tsp red pepper flakes (optional)

Instructions

1. In a large bowl, combine the cooked quinoa, red onion, red bell pepper, and cherry tomatoes. Mix well.
2. Add the lime juice to the bowl with the quinoa mixture. Gently toss until all ingredients are coated in lime juice, and let it sit for at least 10 minutes to marinate.
3. In another bowl, blend the avocado, lemon juice, extra virgin olive oil, sea salt, ground black pepper, and red pepper flakes (if using) until smooth and creamy.
4. Serve the quinoa ceviche on a platter, garnished with fresh cilantro leaves, and drizzle the lemon avocado puree over the top.

Chef’s Insight

The acidity from the lime juice helps break down the quinoa for a more "ceviche-like" texture. - You can adjust the spice level according to your preference by adding more or less red pepper flakes.

Notes

Feel free to add more vegetables such as corn or olives for added flavor and texture. - Serve with gluten-free crackers or tortilla chips for a complete meal.