Peruvian Quinoa Ceviche Bowl

• 200 g white fish fillet, cubed
• 3/4 cups cooked quinoa
• 1/4 cups lime juice
• 1/2 red onion, thinly sliced
• 1 sweet potato, roasted and cubed
• 1/4 cups corn kernels
• 1 jalapeño, minced
• 2 tbsp cilantro, chopped

Instructions

1. 1

   Place cubed fish in lime juice and let marinate for 15 minutes

2. 2

   Mix marinated fish with red onion and jalapeño

3. 3

   Layer quinoa in bowl as base

4. 4

   Top with ceviche mixture and roasted sweet potato

5. 5

   Add corn kernels and garnish with cilantro

6. 6

   Serve immediately while fish is still "cooking" in lime juice