White cerviche with puffed quinoa

Name: White cerviche with puffed quinoa
Cook time: 2 h 30 min
Yield: 4-5
Cuisine: South American
Ingredients: 600g firm white fish (such as flathead), cut into 1cm cubes; juice of 2 limes; 2 tsp sea salt; 2 pickled jalapeno chillies, chopped; seeds of ½ pomegranate; 2 brown shallots, finely chopped; ½ cup coriander leaves, roughly chopped; ⅓ cup rice bran oil; ⅓ cup puffed quinoa; 2 tbsp olive oil

Kate Gibbs

August 14, 2012

White cerviche with puffed quinoa.Katie Quinn Davies

Time:2 hours +Serves:4-5

Food that is good for your body and taste great? Yes, it really is possible.

Ingredients

600g firm white fish (such as flathead), cut into 1cm cubes
juice of 2 limes
2 tsp sea salt
2 pickled jalapeno chillies, chopped
seeds of ½ pomegranate
2 brown shallots, finely chopped
½ cup coriander leaves, roughly chopped
⅓ cup rice bran oil
⅓ cup puffed quinoa
2 tbsp olive oil

Method

Combine fish, lime juice and salt in a dish, cover and chill for 3-4 hours or until fish turns white and opaque.
Strain fish, discarding marinade, and return to bowl.
Stir in jalapenos, pomegranate seeds, shallots and coriander.
Line a small bowl with kitchen paper.
Heat rice bran oil in a medium frying pan until very hot.
Turn off heat, immediately add puffed quinoa to hot oil, and fry for 5-10 seconds, or until golden.
Scoop out quinoa with fine slotted spoon onto kitchen paper.
Spoon ¼ cup ceviche onto small plates, drizzle with olive oil and scatter with quinoa.