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Salmon Ceviche with Merquen and Spiced Quinoa


  • 2 Tablespoon Zi Olive Arbosana 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 (you may wish to use Chipotle infused EVOO)
  • ½ cup Hominy
  • 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

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