Peruvian-style quinoa and fish ceviche

Ingredients:

  • 1 cup quinoa
  • 2 cups water
  • 1 lb white fish fillets
  • 1/2 cup lime juice
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped red onion
  • 1/2 jalapeño pepper, seeded and diced
  • Salt to taste

Instructions:

  1. Rinse the quinoa in a fine mesh strainer, then place it in a pot with the water. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the quinoa is cooked.
  2. Cut the fish into small cubes and place them in a bowl.
  3. Pour the lime juice over the fish and toss to coat. Cover and refrigerate for at least 30 minutes.
  4. Mix the cooked quinoa with the cilantro, red onion, jalapeño pepper, salt, and fish.

All of these recipes use quinoa, which is a staple of Andean cuisine and is gluten-free. They also don’t include any added sugars and can be a good option for someone with dietary restrictions.

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