Preparation Time: 30 Minutes
Submitted by: Chile Olive Oil
Suggested Olive Oil: Chile Extra Virgin Olive Oil
A tasty light dish, that will have you feeling healthy and satisfied. This dish is perfect for any occasion! Simple and fresh!
2 Tablespoon extra virgin olive oil
2 cups of finely diced salmon
2 soupspoons chives
4 soupspoons diced red peppers
1.76 fluid oz (50 ml.) lemon juice
2 teaspoons merquén
½ cup mote
½ cup quinoa
½ cup tomatoes diced brunoise-style
2 tablespoons coriander
assorted lettuce leaves
- Mix the salmon with the peppers, chives, sprinkle with the salt and the merquén, lemon juice and a little olive oil.
- Cook the mote and quinoa separately. Mix with the tomatoes, coriander, olive oil, salt and pepper.
- Put the mote and quinoa salad into a timbale (small round mould) and then place the ceviche of salmon on top.
- Press out the contents of the timbale onto one side of the plate, sprinkle merquén around them. Finally, arrange the lettuce leaves in the centre of the plate, sprinkled with lemon dressing.