Ceviche de Quinoa | Amyris Rada

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:

Ingredients

½ cup white quinoa
1 cup of water
1⁄4 cup of lime juice (2 to 3 limes)
½ tsp of Himalayan salt
1⁄4 cup chopped tomatoes
1 tbsp chopped cilantro leaves
2 tbsp chopped red onion or green onions

Preparation

Soak the quinoa for a few minutes in water. Drain and rinse well and put in a pot. Add the water, let it simmer until the water dries and the quinoa is cooked. Use a fork to separate the seeds and let it cool down.
In a bowl, mix the lime juice and salt.
Add the rest of the ingredients ( quinoa, tomatoes, onions, cilantro).
Refrigerate for 15 minutes.
Serve, eat and enjoy!

Serve on a bed of lettuce or grilled cauliflower. Yum!