Ceviche

Ingredients

1/2 cup dry quinoa, rinsed and drained
2 Tbsp Our Family® Canola Oil
1 kilo Our Family® Tilapia or Cod
½ cup fresh squeezed lemon juice
4 tsp Ground Our Family® Pepper
4 tsp Ground Our Family® Cumin
1 Tbsp Our Family® Salt
1 Tbsp fresh ginger, minced
½ cup fresh cilantro, chopped
5 cloves garlic, crushed
1 small red onion, shaved
¼ cup Our Family® Whole Milk (optional)
1 yellow jalapeno pepper, minced (optional)

Serve with:

Lettuce
Boiled Our Family® Baby Potatoes, cassava or purple camote
Corn on the cob (cut into 1-inch wide rings)
Fresh edible seaweed
Avocado

Recipe courtesy of Enrique Navarette.

Directions

Dice fish into 1/2 inch cubes
Let fish soak in a salt water brine for 10 minutes.
Thoroughly rinse fish and place in a mixing bowl. Add lemon juice, pepper, cumin, salt ginger, cilantro and garlic.
Mix thoroughly and let marinate for 30 minutes.
Stir in onions and milk if you’d like a creamier Ceviche.
Serve over a bed of lettuce with such garnishes as corn on the cob, sweet potato, avocado and/or seaweed.

Chef's Tip

For an authentic Peruvian meal, served with a cold glass of purple Chicha (sweet corn juice) or crack open a bottle of delicious yellow Inca Kola!

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