• 1/2 cup dry quinoa, rinsed and drained
  • 2 tablespoons 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
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!


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

What we’re making this week

Warmly Spiced Crispy Chickpeas

Warmly Spiced Butternut Squash Soup

Truffled Egg Salad