Quinoa Shrimp Ceviche Bowl

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 1 cup fresh lime juice
• ½ medium red onion, thinly sliced
• 1 medium red bell pepper, diced
• 1 whole jalapeño, minced
• ½ cup fresh cilantro, chopped
• ½ tsp sea salt
• ¼ tsp black pepper
• 2 cups cooked quinoa
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 2 tbsp extra-virgin olive oil
• 1 whole avocado, sliced
• ¾ cup corn kernels, fresh or frozen

Instructions

1. 1

   Cut the shrimp in half lengthwise and place in a glass or ceramic bowl. Pour the fresh lime juice over the shrimp, ensuring they are fully submerged, and season with sea salt and black pepper. Let sit at room temperature for 12-15 minutes, stirring occasionally, until the shrimp turn opaque and firm—the acid will "cook" the shrimp.

2. 2

   While the shrimp cures, prepare the vegetable components. In a separate small bowl, combine the thinly sliced red onion, diced red bell pepper, minced jalapeño, and chopped cilantro. Set aside to allow the flavors to meld.

3. 3

   Once the shrimp is fully cured and opaque, drain the lime juice and add the cured shrimp to the vegetable mixture. Gently fold together, keeping the shrimp pieces intact, and taste for seasoning—adjust salt and pepper as needed.

4. 4

   In a large mixing bowl, divide the cooked quinoa evenly among four serving bowls as the base. Drizzle with olive oil and fluff gently with a fork to separate the grains.

5. 5

   Layer the diced cucumber, halved cherry tomatoes, and corn kernels over the quinoa in each bowl. Top each portion with the cured shrimp and vegetable mixture.

6. 6

   Arrange avocado slices on top of each bowl just before serving. Drizzle with a touch more olive oil and a squeeze of fresh lime juice for brightness, then serve immediately while the shrimp is chilled and the vegetables are crisp.

Tools you’ll need

• Glass or ceramic mixing bowl
• Small mixing bowl
• Large mixing bowl
• Serving bowls
• Fork

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