Ceviche with Quinta Quinoa

Even though Quinta Quinoa is the first Ontario Grown Quinoa, from time to time, we like to remember through our dishes our South American roots. Check out our new masterpiece: Quinta Quinoa Ceviche!

Ingredients

• 1 cup of Quinta Quinoa
• 300 grams or 0.6 lbs of white fish (we used Icelandic Cod, but you can use any semi-firm white-fleshed ocean fish like sea bass, striped bass, grouper, sole or flounder)
• 1 cup of peeled mini shrimps
• 500 ml of freshly squeezed lime juice
• 2 garlic cloves
• 6-7 sweet peppers (Red, orange, and yellow)
• 1/2 red onion
• 1/2 cup of cilantro
• Salt and Pepper

Instructions
For the Quinoa

1. Rinse quinoa thoroughly with cold water
2. Add 1 cup of Quinta Quinoa and 1 ¼ cup of water or broth
3. Bring to a boil for 2 min
4. Reduce heat and simmer covered for 12 to 14 minutes

For the Ceviche

1. Mince the garlic cloves and put them at the bottom of a deep glass container.
2. Cut the red onion, sweet peppers, and cilantro in small pieces and add them to the container.
3. Cut the fish into cubes evenly and add to the container with the thawed shrimps.
4. Add salt and pepper to taste.
5. Fill the container with the lime juice until all the ingredients are covered and mixed them up.
6. Let it rest for 30 to 40 minutes in the fridge

Before serving, add the 1 cup of Quinta Quinoa, mix, and enjoy with crackers or plantain chips!

If you decide to make this fresh Ceviche, share your masterpiece with us at:

Instagram and Twitter: @Quinta Quinoa
Facebook: @QuintaQuinoaON