Health & Food

White Cod Ceviche with Red Quinoa

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Until this weekend, I had never made ceviche.  I have been missing out.  This was easy, light and delicious.  Enjoy!

5.0 from 1 review

White Fish Ceviche with Red Quinoa

Ingredients

  • 1 lb. white fish, cubed
  • 7-8 limes
  • salt and pepper to taste
  • ¾ cup quinoa
  • 1½ cup of water
  • 3 large tomatoes, chopped and seeded
  • ¼ cup chopped cilantro
  • 2 jalapenos, seeded and chopped
  • 1 ripe avocado, chopped **
  • Extra virgin olive oil, for drizzling

Instructions

  1. In a large metallic bowl add the cod and the juice of 7-8 limes (enough to cover the fish). Put in the fridge for 3 hours, making sure to mix the fish every 30-minutes (to assure submersion in lime juice), until fish is opaque.
  2. Cook the quinoa according to package directions. Set aside to cool, and put in the fridge until ready.
  3. In a medium bowl add the tomato, jalapeno, cilantro and salt, and pepper to taste. Put in the fridge until ready.
  4. Once the fish is ready, strain any remaining juices. Divide among four plates; tomato mixture, fish, quinoa on top. Drizzle with olive oil and top with chopped avocado, a bit of lime juice (if you wish), and salt and pepper to taste.

Notes

** If you are following a low FODMAP diet, just use one half of an avocado for the entire recipe.

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