Sea Bass Ceviche and Crispy Quinoa Bowls

Wednesday, February 10, 2016
So, I know this is totally against Wintery food protocol but sometimes you just need to pretend it's not wet and grey outside and have a little ceviche party.

Peru is at the top of my bucket list of places to visit so I can't claim to know much about authentic Peruvian food. So for now, all I can do is dream of what it might be like and enjoy my imagination's version of it until it's ticked off that list. 

That being said, this is one seriously good combo of flavours, authentic or not and I urge you to try it! 




Seabass Ceviche 
and Crispy Quinoa Bowls 

Makes 4 bowls

YOU WILL NEED:

FOR THE CEVICHE:
200G VERY FRESH OR SUSHI GRADE SEA BASS, BONED AND SKINNED
1 LARGE ORANGE
2 LEMONS
4 LIMES
1/2 TSP GARLIC GRANULES
1 TBSP KETCHUP
1 TSP MUSTARD
1 TOMATO, FINELY CHOPPED
1/4 RED ONION, FINELY CHOPPED
1 RED CHILI, FINELY CHOPPED
1/4 CUP CHOPPED FRESH CORIANDER
PINCH OF SEA SALT AND PEPPER

HOT SAUCE:
2 TSP CHILI FLAKES
1 TBSP RED WINE VINEGAR
1 TBSP OLIVE OIL
1 BAY LEAF

CRISPY QUINOA:
2 CLOVES GARLIC, CHOPPED
1 CUP UNCOOKED QUINOA
1/2 TSP HOT SAUCE
1 TBSP CHICKEN OR VEGETABLE STOCK POWDER
2 CUPS COLD WATER
1 BAY LEAF
JUICE OF 1 LEMON
1/4 CUP CHOPPED FRESH PARSLEY
OLIVE OIL

GRILLED CORN SALSA:
2 COBS OF CORN 
1 LIME 
A PINCH OF CHILI POWDER
HANDFUL OF CHOPPED FRESH CORIANDER 

TO SERVE:
1 AVOCADO, CUBED
POPCORN
EXTRA LIMES, QUARTERED

For the ceviche: 

Zest and juice the orange, lemons and limes into a large glass bowl. 

Cut the fish into centimetre cubes and add to the zest and juice mixture. 

Add the remaining ingredients and mix. 

Cover and refrigerate for a few hours to let it get lots of flavour and until ready to eat. 

For the Quinoa:

Rinse the quinoa.

Sauté the garlic in a tablespoon of olive oil in a medium sized pot. 

Add the quinoa to the pot and mix. Add the hot sauce, stock bay leaf and water. 

Bring to the boil. When simmering, turn down the heat to the minimum and cover. 

After 10 minutes turn off the heat and leave to steam. 

To crisp up the quinoa, heat a tablespoon of olive oil in a large frying pan and spread out the quinoa. Leave to crisp on one side and then mix or turn onto the other side, adding a little bit more oil if necessary. 

Once crispy and slightly cooled, mix in the chopped parsley. 

For the corn salsa:

Heat a dry frying pan on high and char the corn on all sides. 

Remove the corn kernels from the cob with a knife into to a bowl or plate. 

Squeeze with lime, and top with chopped coriander and chilli powder. 

To serve: 

Spoon some of the crispy quinoa into a bowl, top with a bit of everything and enjoy with some avocado, an extra squeeze of lime and a handful of plain or salty popcorn.

(Scoop up extra ceviche with some corn chips)!

Enjoy!