Fish ceviche with Quinola

(serves 4)



2 medium fillets of white fish such as Sea Bass or Lemon Sole (V bites vegan fish substitutes)

4/5 limes

1 small red and yellow pepper sliced

1 small red onion sliced

1 garlic clove chopped

About 1cm piece of ginger, diced.

1 red chilli

Sea salt

Handful of fresh coriander

250g cooked pearl quinoa



Thinly slice the red onion and peppers, set it aside.

Slice the fish filets and place it in a bowl

Zest one lime and squeeze the lime juice from all of the limes.

Pour the lime juice over the fish, add zest and ensure the fish is fully covered by the juice.

To help with this, you can cover the fish in cling film and place something heavy, like a baking tray, on top of it.

Leave to rest for 15/ 20 minutes.

Roughly chop the ginger and garlic and a few leaves of fresh coriander, place it in a pestle and mortar and pound it to a smooth paste.

After 15/20 minutes add the garlic/ginger paste to the fish as well as onion and peppers, season with sea salt and sliced red chilli.

Serve on a top of cooked pearl quinoa and garnish with more fresh coriander.

Drizzle with olive oil (optional).

 This meal will last for a couple of days in a fridge.