Salmon and Quinoa Ceviche
4 servings
30 minutes
Salmon and quinoa ceviche is a harmonious blend of fresh seafood and the delicate, nutty flavor of quinoa. The dish draws inspiration from traditional South American cuisine but gains European notes through a balanced set of ingredients. Salmon infused with citrus aroma and spices offers tenderness and depth of flavor, while quinoa adds textural lightness. Sweet pepper and cilantro bring fresh herbal tones, and iceberg lettuce adds juiciness. This dish is not only aesthetically pleasing due to its neat presentation but also nutritious: it is rich in protein, healthy fats, and vitamins.
1
Rinse the quinoa, add it to boiling salted water, and cook on low heat with the lid closed for 15 minutes.
- Quinoa: 1.5 glass
- Water: 3 glasss
2
Mix diced salmon, sweet pepper, finely chopped onion, season with salt and pepper, add coriander, drizzle with lemon juice, and pour with olive oil.
- Lightly salted salmon: 300 g
- Fresh red bell pepper: 1 piece
- Spring onion: 3 pieces
- Cilantro: 15 g
- Chili pepper: 1 g
- Olive oil: 3 tablespoons
- Lemon: 0.5 piece
3
Place a culinary ring in the center of the plate, layer quinoa inside, and top with salmon, pepper, and onion. Remove the ring and place torn lettuce leaves and a lemon wedge next to the ceviche.
- Quinoa: 1.5 glass
- Lightly salted salmon: 300 g
- Fresh red bell pepper: 1 piece
- Iceberg lettuce: 1 bunch
- Lemon: 0.5 piece
