Venezuelan Lunch Paleo Ceviche Bowl with Plantain Chips

Allergens

Fish (Fish), Soybeans (Quinoa, may contain traces of soy)

Ingredients

• 1 pound fresh white fish fillet, cut into bite
• sized pieces
• 1 cup quinoa, rinsed and cooked according to package instructions
• 2 ripe plantains
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/2 cup chopped red onion
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 2 cloves garlic, minced
• 1 jalapeño, seeds removed and finely chopped (optional)
• Salt and pepper to taste
• Olive oil for frying
• Optional: Avocado slices for garnish

Instructions

1. In a large mixing bowl, combine the fish pieces, lime juice, orange juice, red onion, tomatoes, cilantro, garlic, and jalapeño (if using). Season with salt and pepper to taste. Cover and refrigerate for 30 minutes to marinate.
2. While the fish is marinating, preheat oil in a deep frying pan over medium high heat. Slice the plantains diagonally into 1/4 inch thick pieces. Fry the plantain slices in batches until golden brown and crispy on both sides. Remove from heat and place on paper towels to drain excess oil. Season with salt.
3. Divide the cooked quinoa among two serving bowls. Top each bowl with half of the marinated fish mixture, ensuring an equal distribution of ingredients. Garnish with avocado slices if desired. Serve immediately.

Chef’s Insight

The combination of zesty citrus juices with the savory flavors of garlic and onion creates an irresistible aroma that will entice your guests. The contrasting textures of the fish, plantains, and quinoa make this dish a true sensory experience.

Notes

This recipe is perfect for a Paleo diet as it relies on clean ingredients like fish and quinoa while avoiding gluten, dairy, and refined sugars.