Ceviche de Quinoa
One of my fondest memories in having ceviche at La Rosa Naútica in Lima, Peru. I became a fan after that day. So when I saw quinoa ceviche in the menu last summer in Cancun, I jumped at the chance to try it.
The flavor is refreshing and the quinoa makes it as filling as fish so I don’t feel like missing out when I eat it. Perfect for this summer weather. Best of all is really easy to make. If you want to save time, cook the quinoa in advance but make the marinate fresh just before serving. The taste turns tart and the greens wilt when marinating too long.
The following recipe makes two appetizer size portions:
Serve on a bed of lettuce or grilled cauliflower. Yum!