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Salmon Ceviche with Merquen & Spiced Quinoa

Chef Tomás Olivera

Courtesy of ProChile

(serves 4)

INGREDIENTS

  • 2 cups of finely diced salmon
  • 2 soupspoons of chives
  • 4 soupspoons of diced red peppers
  • 1.76 fluid oz (50 ml.) of lemon juice
  • 2 tablespoons of Chilean extra virgin olive oil
  • 2 teaspoons of merquén
  • ½ cup of mote
  • ½ cup of quinoa
  • ½ cup of tomatoes diced brunoise-style
  • 2 tablespoons of coriander
  • assorted lettuce leaves

preparation

  • 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.
  • Click here for related recipes:
  • Quinoa Salad with Nutmeg and Chilean Extra Virgin Olive Oil
  • Seared Salmon with Pacific Seaweed

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The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

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