Broccoli Quinoa with Vegetarian Ceviche

180300 Quinoa Broccoli with Vegetable Ceviche-9286

Mango ceviche can be served on its own as a great starter, or here, as part of a light meal. The pine nuts and cucumber provides some crunch to this fruity/spicy meal.

Serves 4

1 small broccoli head (crowns only – save one piece for decorations)

200 ml white quinoa
Vegetable broth to cook the quinoa in
50 grams of parmesan cheese, grated (or a vegan alternative)

½ fresh mango, cut in small pieces
½ fresh red chili, seeds removed and chopped into very small pieces
2 limes, juice
1 lime, zest
Dash of salt
Black pepper
½ cucumber, peeled and seeds removed, cut in small pieces
1 spring onion, finely chopped
75 ml fresh coriander (cilantro), chopped
2-3 tablespoons olive oil
Optional – 1 diced avocado, makes for a fuller meal

Little gem salad

100 ml toasted pine nuts
Chili flakes
Lime zest

1. Cook the quinoa in the broth
2. In a food processor, pulse the broccoli crowns until “rice like”
3. When quinoa is done, take off heat and add the broccoli and the cheese, put a lid on and set aside. Add some pine nuts (keep some for the decoration).
4. Combine the ingredients for the “ceviche”. (add the avocado, if using)
5. Serve the ceviche in gem lettuce with the quinoa on the side.
6. Cut some thin strips of the reserved piece of broccoli and, for an interesting effect, place them on top of the quinoa as an up-side-down tree.
7. Decorate with chili flakes, pine nuts and lime zest

Guacamole Ceviche with Bell Pepper Puree


Serve as a fresh starter or a light main course. If you can’t find sushi grade salmon (or don’t like raw fish ceviche), then please use smoked salmon.

Avocado Puree:
2 avocados, mashed (I like to use a potato masher for this in order to leave the avocado a bit chunky)
Juice of 2 limes
1/2 tomato, finely chopped
1 small red onion, finely chopped
Salt and pepper
A few drops of tabasco

Fresh salmon (Salma salmon is a great sushi grade salmon to use)
Juice of 2 limes
1 small red chili, chopped
1-2 tomatoes, seeds removed and finely chopped
1 small red onion, finely chopped
Cilantro/coriander leaves, chopped
Salt and pepper

Pepper Puree:
2 red bell peppers, steamed, skins removed
½ tsp sugar or a few drops of agave
2 yellow bell peppers, steamed, skins removed
½ tsp sugar or a few drops of agave

½ red bell pepper, very finely diced (fine brunoise)
½ yellow bell pepper, very finely diced (fine brunoise)
Coriander leaves

1. Make the marinade.
2. Slice the salmon thinly and add the marinade. Set aside for 30-60 minutes.
3. Combine all ingredients for the avocado puree. Cover with plastic and chill in the fridge.
4. Steam or grill (in the oven) the red peppers until softened. Remove the skins. Add the sweetener and mix into a puree.
5. Do the same for the yellow peppers.
6. Dice the peppers for decoration.
7. On a plate, spoon the red and the yellow purees next to each other, sprinkle the diced peppers on the opposite color.
8. Using a ring mold, first spoon the avocado puree on the bottom, then add a thick layer of salmon.

Peruvian Ceviche

151021 Ceviche DSC_8298
This marinade stems from the Peruvian “tiger’s milk” so popular in Peruvian dishes. It is light, sweet, sour and spicy. I like to use it with cooked shrimp.
Juice from 1 lime
Juice from ½ large orange
Juice from 1 small lemon
A pinch of salt
A few drops of Tabasco
Cooked shrimp cut into pieces
(Optional – Salmon pieces, smoked or raw of sushi quality)
1 onion, finely chopped
1 avocado, cut into small pieces
Fresh coriander leaves, chopped
Fresh coriander leaves for decoration
Combine the marinade and add the shrimp (and salmon if used) and other ingredients except for the whole coriander leaves. If using raw fish then marinate at least 2-3 hours otherwise 30 minutes should be enough.

Before serving, decorate with coriander.