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Leche De Tigre Vegan Ceviche (quinoa Avocado) Recipe

Name: Limo Peruvian Eaterys Leche De Tigre Vegan Ceviche (Quinoa Avocado) Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 cups quinoa (uncooked); 2 cups water; 1 tsp kosher salt; 1 tbs extra-virgin olive oil; 1 cups fresh lime juice; 0.25 cups fresh lemon juice; 0.25 cups fresh orange juice (preferably Valencia or navel); 0.25 cups vegetable or low-sodium vegetable broth; 1 tsp fresh ginger (peeled, grated); 1 clove garlic (minced); 0.5 cups thinly sliced red onion; 1 tbsp sliced fresh jalapeño (seeds optional); 0.25 cups fresh cilantro (finely chopped); 0.5 tsp sea salt; 0.25 tsp freshly ground black pepper; 1 tsp vegan fish sauce or soy sauce (use tamari for gluten-free); 1 unit ripe avocado (medium), diced; 1 cups cherry tomatoes (halved); 0.5 cups cucumber (seeded, small dice); 0.5 cups fresh mango (ripe, small dice) - optional; 0.5 cups sweet corn kernels (fresh or thawed frozen); 0.25 cups microgreens or baby cilantro; 1 tsp thinly sliced red chili or a few dashes of hot sauce; 0.25 cups toasted cancha/roasted corn nuts or crushed tortilla chips; 2 unit lime wedges

Inspired by Limo Peruvian Eatery

Time40m

Serves4

Make Leche De Tigre Vegan Ceviche (quinoa Avocado) Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ceviche Base

1 cups quinoa (uncooked)

2 cups water

1 tsp kosher salt

1 tbs extra-virgin olive oil

Leche de Tigre (Vegan Citrus Marinade)

1 cups Fresh lime juice

1/4 cups fresh lemon juice

1/4 cups fresh orange juice (preferably Valencia or navel)

1/4 cups vegetable or low-sodium vegetable broth

1 tsp fresh ginger (peeled, grated)

1 clove Garlic (minced)

1/2 cups thinly sliced red onion

1 tbsp sliced fresh jalapeño (seeds optional)

1/4 cups fresh cilantro (finely chopped)

1/2 tsp sea salt

1/4 tsp freshly ground black pepper

1 tsp vegan fish sauce or soy sauce (use tamari for gluten-free)

Veggies & Fruit

1 unit ripe avocado (medium), diced

1 cups cherry tomatoes (halved)

1/2 cups cucumber (seeded, small dice)

1/2 cups fresh mango (ripe, small dice) - optional

1/2 cups sweet corn kernels (fresh or thawed frozen)

Garnish & Finish

1/4 cups microgreens or baby cilantro

1 tsp thinly sliced red chili or a few dashes of hot sauce

1/4 cups toasted cancha/roasted corn nuts or crushed tortilla chips

2 unit Lime wedges

Method

Ceviche Base

Rinse quinoa thoroughly in a fine mesh strainer under cold water until the water runs clear to remove bitter saponins.

Combine the rinsed quinoa, 2 cups water and 1 tsp kosher salt in a small saucepan and bring to a gentle boil over medium-high heat.

Once boiling, reduce heat to low, cover, and simmer for 12–15 minutes until the water is absorbed and quinoa is tender. Remove from heat and let rest, covered, for 5 minutes.

Fluff the quinoa with a fork, stir in 1 tbsp olive oil, and spread on a rimmed baking sheet or large plate to cool quickly to room temperature (or refrigerate briefly to chill). Cooling prevents the avocado from browning and keeps the ceviche texture bright.

Leche de Tigre (Vegan Citrus Marinade)

In a bowl or small pitcher, combine 1 cup fresh lime juice, 1/4 cup lemon juice, 1/4 cup orange juice and 1/4 cup vegetable broth. Whisk to combine.

Add 1 tsp grated ginger, 1 minced garlic clove, 1/2 cup thinly sliced red onion, 1 tbsp sliced jalapeño, 1/4 cup chopped cilantro, 1 tsp vegan fish sauce or tamari, 1/2 tsp sea salt and 1/4 tsp black pepper. Stir and let sit for 5–10 minutes to allow the onion to mellow and flavors to marry.

Taste and adjust: add more lime if you want brighter acidity, more broth or a pinch of sugar if too tart, or extra salt/vegan fish sauce for umami. Keep the marinade chilled if not using immediately.

Assemble Vegetables & Fruit

Place cooled quinoa in a large bowl. Add 1 cup halved cherry tomatoes, 1/2 cup diced cucumber, 1/2 cup corn kernels and 1/2 cup diced mango (if using). Gently toss to combine.

Very gently fold in the diced avocado (from 1 medium avocado) so the pieces remain somewhat intact. If serving later, hold off on adding avocado until just before plating to avoid browning.

Marinating & Finishing

Pour the leche de tigre (marinade) over the quinoa-vegetable mixture. Use enough to coat and slightly moisten the quinoa — you will likely use most of the marinade (about 1 to 1 1/2 cups). Gently toss to combine so the citrus penetrates the quinoa and vegetables.

Cover and refrigerate for 10–20 minutes to let flavors meld. This short marination will 'brighten' ingredients without making them soggy. If you prefer a more cured flavor, refrigerate up to 1 hour.

Before serving, taste and adjust seasoning (salt, pepper, more lime) as needed.

Plating & Garnish

Spoon the leche de tigre quinoa ceviche into individual serving bowls or onto chilled small plates. Leave some of the marinade pooled at the bottom for presentation.

Top each portion with 1–2 tbsp microgreens or baby cilantro, a sprinkle (about 1 tbsp) of toasted cancha or crushed tortilla chips for crunch, and a few thin slices of red chili or a dash of hot sauce for heat.

Serve immediately with lime wedges on the side. Leftovers keep in an airtight container in the refrigerator for up to 24 hours; add fresh avocado and crunchy garnish just before serving.