Peruvian Ceviche with Quinoa Salad

Ingredients

• 1.5 lbs white fish fillets (such as tilapia or halibut), cut into 1-inch cubes
• 1/2 cup lime juice
• 1/2 cup red onion, thinly sliced
• 1/4 cup cilantro, chopped
• 1 small jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1/2 tsp salt
• 1 cup quinoa, cooked according to package instructions
• 1 medium cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1 medium avocado, diced
• 2 tbsp lime juice
• 1 tbsp olive oil
• 2 tbsp cilantro, chopped

Instructions

1. 1

   In a large bowl, combine the cubed fish, lime juice, red onion, cilantro, jalapeño, garlic, cumin, and salt. Toss to coat the fish evenly. Cover and refrigerate for 10-15 minutes, or until the fish is opaque and 'cooked' through the acid.

2. 2

   In a separate bowl, combine the cooked quinoa, cucumber, cherry tomatoes, avocado, lime juice, olive oil, and cilantro. Toss to mix well.