Ecuadorian ceviche of tuna, salmon and dorado

1 serving

20 minutes

Ecuadorian ceviche made from tuna, salmon, and dorado is a vibrant, refreshing dish that embodies the spirit of Latin American coastal cuisine. Its roots trace back to fishermen who prepared fresh fish by soaking it in citrus juice. This version harmoniously combines tender pieces of tuna, salmon, and dorado with crunchy red onion and sweet notes of grapefruit. Quinoa adds a textural contrast while the citrus-soy sauce enhances the depth of flavor. The taste of ceviche is a balance of freshness, acidity, and a hint of saltiness that awakens the appetite. It’s perfect as an appetizer on a hot day or as an elegant dish for a special occasion.

Energy value per serving

• Calories: 170.2
• Proteins: 18.5g
• Fats: 5.8g
• Carbohydrates: 10.5g

Ingredients

• Tuna: 27 g
• Salmon: 27 g
• Dorada: 27 g
• Red onion: 10 g
• Grapefruits: 35 g
• Citrus-soy sauce: 50 g
• Quinoa: 10 g

Cooking steps

1. Pre-roast the quinoa.

   Required ingredients:

   • Quinoa: 10 g

2. Cut the fish fillet. Peel the grapefruit and divide it into small segments.

   Required ingredients:

   • Tuna: 27 g
   • Salmon: 27 g
   • Dorada: 27 g
   • Grapefruits: 35 g

3. Mix everything with citrus sauce and let it sit for 6-7 minutes.

   Required ingredients:

   • Citrus-soy sauce: 50 g