Peruvian Avocado Lime Tartare with Quinoa Crisps

Name: Peruvian Avocado Lime Tartare with Quinoa Crisps
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Appetizer
Ingredients: 2 ripe avocados; 1 small red onion; 1 medium tomato; Juice of 2 limes; 1 small red chili; 2 tablespoons fresh cilantro; Salt and pepper; 1 cup quinoa; 2 cups water; Pinch of sea salt; Vegetable oil

A refreshing and vibrant appetizer

This Peruvian-inspired dish combines the creaminess of avocado with the zesty lime and crunchy quinoa crisps, offering a perfect blend of flavors and textures.

45 min
4
Easy

Ingredients

For the Tartare

2 ripe avocados

diced

1 small red onion

finely chopped

1 medium tomato

deseeded and diced

Juice of 2 limes

freshly squeezed

1 small red chili

minced

2 tablespoons fresh cilantro

chopped

Salt and pepper

to taste

For the Quinoa Crisps

1 cup quinoa

rinsed and drained

2 cups water

Pinch of sea salt

Vegetable oil

for frying

Preparation

Preparing the Tartare

Combine ingredients

In a bowl, combine the diced avocados, red onion, and tomato.

Add flavors

Add the lime juice, minced chili, and chopped cilantro.

Season and mix

Season with salt and pepper, then gently mix to combine. Cover and refrigerate until serving.

Cooking the Quinoa

Boil quinoa

Bring water to a boil in a saucepan, add the quinoa and a pinch of salt.

Simmer

Reduce heat, cover, and simmer for 15 minutes or until water is absorbed.

Cook the quinoa ahead of time and let it dry out for a crispier texture.

Cool

Fluff with a fork and let cool.

Ensure quinoa is fully cooled before frying to avoid splatter.

Cooking Process

Fry Quinoa Crisps

Heat the vegetable oil in a pan and fry the cooked quinoa until golden and crispy. Drain on paper towels.

Use medium-high heat when frying quinoa.

Plating & Serving