Scrumptious Peruvian Brunch: Ceviche-Stuffed Avocado Boats with Quinoa Salad
This delectable Peruvian brunch dish combines fresh ceviche and quinoa salad in creamy avocado boats. Perfect for a weekend feast or a special occasion, this recipe is packed with nutrients and bursts with aromatic sensations. Easy to prepare and suitable for a standard diet, this tasty meal will be enjoyed by all.
Allergens
Fish, gluten
Ingredients
- 4 large ripe Hass avocados
- 2 lbs fresh white fish fillet (such as cod, snapper, or sea bass), diced into cubes
- 1 cup quinoa, uncooked
- 1 red onion, finely chopped
- 2 cups cherry tomatoes, halved
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Cook quinoa according to package instructions and set aside.
- In a large bowl, combine fish, lime juice, and salt. Let marinate for 30 minutes in the refrigerator.
- Drain the fish, reserving the lime juice. Combine with marinated fish, red onion, cherry tomatoes, cilantro, olive oil, salt, and pepper. Stir well.
- Cut avocados in half, remove pits, and scoop out a small portion of each to create a bowl.
- Evenly divide the quinoa salad among the 4 avocado halves.
- Garnish with cilantro sprigs and enjoy!
Chef’s Insight
The combination of creamy avocado and tangy ceviche creates a perfect balance in this dish.
Notes
Serve with crusty bread for added texture.