Salmon ceviche with quinoa and merken seasoning
4 servings
30 minutes
Salmon ceviche with quinoa and merken spice is a delightful dish from Latin American cuisine that combines the freshness of fish, the spiciness of merken, and the tender texture of quinoa. This recipe is inspired by traditional South American ceviches but enriched with quinoa for added nutrition. The salmon is marinated in lemon juice with merken and olive oil, acquiring a tangy flavor. The quinoa and mote salad, complemented by tomatoes and cilantro, makes the dish harmonious and balanced. An exquisite presentation with lettuce leaves and lemon dressing highlights the freshness and brightness of the flavor, making it an ideal choice for both a light dinner and special occasions. This dish not only pleases the eye but also offers unforgettable gastronomic experiences.
1
Mix the salmon with pepper and onion, season with salt and merkén, add lemon juice and a little olive oil.
- Salmon: 250 g
- Fresh red bell pepper: 30 g
- Spring onion: 14 g
- Lemon juice: 50 ml
- Olive oil: 2 tablespoons
- Merkén (Mapuche smoked chilli blend): 2 teaspoons
2
Cook the moté and quinoa separately. Then mix with tomato, coriander, olive oil, lemon juice, add salt and pepper.
- Cooked hulled wheat (mote): 0.5 glass
- Quinoa: 0.5 glass
- Tomato brunoise: 0.5 glass
- Ground coriander: 2 tablespoons
- Olive oil: 2 tablespoons
- Lemon juice: 50 ml
- Mixed salad leaves (party mix): to taste
- Fresh red bell pepper: 30 g
3
Place the salad of moté and quinoa in a separate dish and top it with salmon.
- Cooked hulled wheat (mote): 0.5 glass
- Quinoa: 0.5 glass
- Salmon: 250 g
4
To serve the dish, place salad and salmon on one side of the plate, sprinkle around with merken, and place lettuce leaves with lemon dressing in the center of the plate.
- Mixed salad leaves (party mix): to taste
- Merkén (Mapuche smoked chilli blend): 2 teaspoons