The Recipes

Thai "Ceviche" with Quinoa

This is a very odd combination of quinoa, a technique used in Latin cooking, and Thai flavors.  But... it works!  Traditionally, ceviche is a seafood that is "cooked" in citrus juices, but in this instance, I pre-cooked the shrimp.  I also thought about how I wanted to eat this meal.  If it were a party, I would likely turn this into wontons or use crisped wonton wrappers as a vehicle.  But, because this is my main course, I decided to pair it with quinoa, which is a whole grain and has fantastic health benefits.

Thai "Ceviche" with Quinoa


- 1 T. of brown sugar
- 1 lime, zested and juiced
- 1 clove of garlic, minced
- 1/2-in. piece of ginger, grated
- 1 T. of sriracha
- 2 splashes of soy sauce
- 1/4 c. of coconut milk
- 5-6 large shrimp
- 1/2 shallot, diced
- 2 T. of diced red onion
- 2 T. of diced red bell pepper
- small handful of basil and cilantro, chopped
- 1/4 c. quinoa, prepared to instructions
- unsweetened coconut

In a small bowl, whisk together the sugar, ginger, garlic, soy sauce, sriracha, lime zest and juice, and coconut milk.  Set aside.

Bring a small pot of water to a boil and salt the water.  Add the shrimp and cook for 2-3 minutes; just until pink.  Drain the shrimp and let them cool.  Chop the shrimp into bite-size pieces.  Stir the shrimp, shallot, onion, and bell pepper into the coconut mixture.  Add in the cilantro/basil mixture and put the container in the refrigerator.  Let it marinade for at least an hour; overnight is preferable.

Prepare the quinoa.  Generally, you will bring 2 parts water to 1 part quinoa to a boil, then cover and reduce to a simmer for 15 minutes.  Drain any liquid and let the quinoa cool.

Plate the quinoa and top with the "ceviche" and it's juices.  I used a cookie cutter and packed in the quinoa, followed by the ceviche.  Garnish with the coconut.