Ingredients
- Earth’s Finest Organic Virgin Coconut Oil 4 tbsp
- Earth’s Finest Organic Tri-Colour Quinoa, cooked and cooled 50g
- Spinneysfood Fine Sea Salt To taste
- Cucumber, roughly chopped 1/2
- Small red onion, roughly chopped 1/2
- Jalapeños 3
- Spinneysfood Fresh Coriander, roughly chopped A handful
- Fresh ginger, peeled 2cm piece
- Limes, juiced 4
- Spinneysfood Organic Coconut Sugar 1 tbsp
- Earth’s Finest Organic Coconut Cream 125ml
- Sashimi-grade tuna, thinly sliced 200g
- Spinneysfood Alfalfa Sprouts A handful
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Tiger's milk ceviche with crispy quinoa
Latin American 20 Mins Prep · 25 Mins Cook
- Heat the coconut oil in a frying pan over a medium-high heat. Add the quinoa and cook for 5–7 minutes, stirring occasionally, until golden and crisp. Drain on kitchen paper and season with sea salt.
- Meanwhile, blend the cucumber, onion, 1-2 roughly chopped jalapeños, coriander, ginger, lime juice and coconut sugar until smooth. Whisk in the coconut cream and season to taste with sea salt.
- Spoon the coconut tiger’s milk into shallow bowls and arrange the sliced tuna over the top.
- Finish with the crispy quinoa, 1 thinly sliced jalapeño and alfalfa sprouts. Serve immediately.