Quinoa, limes, and avocados: this dish has a distinctive Peruvian feel. It’s fresh and zesty but hearty, with a decent hit of plant-based protein coming from quinoa and fibre-fuelled black beans.
Ceviche is almost synonymous with Peruvian cuisine and is commonly associated with a way in which to serve fish. However vegetables can also get in on the act: it’s so simple, just sprinkle the thinly sliced pepper and fennel with plenty of lime juice and a bit of salt and leave to marinate for up to a couple of hours. It’s particularly good to prepare raw fennel this way as it tones down some of the aniseed flavours.
I often used tinned beans for convenience; in the UK 2 x 400g tins of drained beans should do the trick for this recipe.
Ingredients (serves 4)
1 large fennel
2 white onions
Oil for frying
1 red onion
2-3 garlic cloves
1 tsp cumin seeds (optional)
450-500g pre-cooked black beans
1 tbsp apple cider vinegar
Coriander – I use 2 x 28g bags
50-100g pistachios (optional)
- Using a mandolin or your sharpest knife, slice the peppers and fennel as thinly as possible. Place in a bowl with the juice of 2 limes and a sprinkle of salt. Leave to one side.
- Dice the white onions and fry in a splash of oil. Add a clove of garlic and continue to cook for a couple more minutes whilst you rinse the quinoa in a sieve to remove its bitter coating.
- Tip the quinoa into the saucepan and, stirring well, dry-fry it with the onion for a few minutes – watch out for it catching on the bottom of the pan though. Pour in the apple cider vinegar and the zest of one lime, salt and black pepper.
- Pour in 250 ml of water, stir and bring to a simmer. Pop the saucepan lid on and leave to cook for around 10 minutes.
- Meanwhile, dice 1 red onion and fry in a drizzle of oil until translucent. Add the rinsed and drained black beans and the finely chopped chillies, cumin seeds (if using) and the remaining garlic.
- Once the quinoa is cooked, mix everything together including the lime-marinated fennel and peppers. If using, dry-fry the pistachios on a medium heat for a couple of minutes just to lightly roast them.
- Finely dice the remaining red onion – or use the mandolin – to garnish, along with the shredded coriander leaves, chopped avocado and pistachios.