⏳ Yield & Time

Yield: 2 servings

Preparation Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

🍽 Ingredients

• 1 cup Quinoa
• 2 cups Water
• 1 (15-ounce) can Black beans (canned, drained)
• 1 pound White fish (snapper or sea bass)
• 6-8 Limes
• 1/4 cup (optional) Orange juice
• To taste Salt
• To taste Black pepper
• To taste (optional) Red pepper flakes
• Chopped, to taste (optional) Cilantro

📖 Instructions

1. First, let's prep the quinoa. Rinse 1 cup of quinoa under cold water until the water runs clear. This removes saponins, which can cause bitterness. Then, bring 2 cups of water to a boil in a saucepan. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed and the quinoa is fluffy. Fluff with a fork and set aside to cool. Make sure the quinoa is COMPLETELY cooled before adding it to the ceviche; otherwise it'll get mushy. Trust me on this one, I've learned the hard way!
2. Now for the black beans! If using canned, drain and rinse one 15-ounce can of black beans. If you're using dried, prepare them according to package directions. I prefer canned for convenience, but you do you!
3. Next up, the star of the show – the fish! Dice 1 pound of firm white fish (like snapper or sea bass) into 1/2-inch cubes. Make sure your fish is sushi-grade for food safety purposes. Seriously, don't skimp on this part – nobody wants a ceviche-induced tummy ache!
4. Let's get zesty! Juice 1 cup of fresh limes (about 6-8 limes). If you’re short on time, you can use bottled lime juice, but fresh always tastes better! You can also add 1/4 cup of orange juice for a sweeter touch. It's like a citrus party in your mouth!
5. In a large bowl, gently combine the diced fish, lime juice, and orange juice (if using). Mix everything together really well so the fish is fully coated. Cover and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours. Don't go beyond 2 hours, or the fish might start to break down too much.
6. Almost done! Once the fish is marinated, gently add the cooled quinoa and black beans. Stir everything together gently to combine and try not to smush the fish too much. You want it to remain nice and firm (but still cooked!).
7. Taste and season. Add salt and freshly ground black pepper to taste. You might also want to add a pinch of red pepper flakes for a little heat, if you're feeling adventurous. Remember, ceviche is all about fresh, bright flavors so don't be afraid to experiment. If you like cilantro, add a bit of chopped cilantro too. I personally think that’s the best addition!
8. Serve immediately and enjoy your fabulous ceviche! You've done it! This recipe is best served chilled, either in small bowls or shot glasses. Garnish with a lime wedge, and maybe a few extra cilantro sprigs if you're feeling fancy. Enjoy and give yourself a pat on the back for a job well done!

📝 Notes

• Ensure all ingredients are fresh for optimal flavor.
• Adjust the amount of lime juice based on the acidity of your limes and your desired level of "cooking" for the fish.
• For best results, use sushi-grade fish. Always prioritize food safety!