This elegant way of serving ceviche from Martin Morales’s new cookbook, Ceviche: Peruvian Kitchen, is reminiscent of sushi in appearance but nutrient-dense quinoa replaces rice for a nuttier flavor. You don’t need much fish, and you can use any mild-tasting white fish.
Featured seeds: quinoa, black sesame seeds, sesame oil
Enrollado de Quinua y Ceviche Recipe
• 2 tablespoons black sesame seeds, toastedin a dry pan
• 1 cup well-drained, cooked quinoa
• 2 nori sheets, cut in half horizontally
• 4 oz white fish fillets such as whiting or hake, skinned and trimmed, cut into thick slices
• 1/2 portion Tiger’s Milk (recipe below)
• 1 ripe avocado, cut into thick slices
• Pickled sushi ginger
• Soy sauce
• 2 tablespoons Rocoto Jam (recipe below)
1. Mix sesame seeds with quinoa in a bowl.
2. Lay a sheet of plastic wrap on top of a sushi mat. Spread one-quarter of quinoa mixture evenly over plastic using your hands or a spatula, pressing down lightly as you go and leaving a 3/8-inch border along the top edge. Place half of a nori sheet, shiny side down, on top.
3. Put one-quarter of fish in a bowl with tiger’s milk and leave for 30 seconds. Remove fish with slotted spoon and arrange in a horizontal row along center of nori; place one-quarter of avocado directly alongside.
4. With your fingers holding the ingredients in place, carefully lift edge of sushi mat closest to you with your thumbs, lifting it up and over the fish and avocado and pressing lightly to keep the roll firm. Now, lift edge of mat and plastic wrap again and pull it away from you, advancing the roll forward. Continue in this manner, always lightly applying pressure to keep the roll tight and being careful not to trap mat and plastic wrap in the center of the roll.
5. When roll is nicely shaped, place mat over roll and hold it securely to firm up roll and even the edges. Squeeze roll slightly. Repeat process with remaining 3 nori sheet halves.
6. Cut each roll into 6 slices and serve with ginger, soy sauce and some of the jam.
Tiger’s Milk Recipe
Put a 1/4-inch piece of fresh ginger (cut in half), 1 small clove garlic (cut in half), and the juice of 8 limes in a bowl. Stir and then leave to infuse for 5 minutes. Strain mixture through a sieve into another bowl. Add 2 teaspoons mirin, 2 teaspoons freshly squeezed orange juice, 1/2 teaspoon toasted sesame oil, and 1 tablespoon soy sauce and mix well. This will keep for 4 hours in the fridge.
Rocoto Jam Recipe
Put 5 seeded and chopped red sweet peppers, 2 seeded and deveined rocoto chiles, and 4 crushed cloves garlic in a food processor or blender and blitz to a purée. If this looks too thick, add 7 ounces peeled and chopped tomatoes as well; the liquid should help the process along. Put this purée into a large saucepan. Add 2 1/2 cups granulated sugar, 2/3 cup red wine vinegar or cider vinegar, and the juice of 2 limes.
Gently heat mixture, stirring constantly until sugar has dissolved. Turn up heat, bring to a boil, and then simmer, stirring regularly, until mixture is well reduced and has a rich, sticky texture. Make sure you can see a clear expanse of the saucepan base when you drag a wooden spoon through. Remove from heat and leave to settle, before skimming as necessary. Decant into jar(s) and store in refrigerator. Makes about 2 pints.
Learn more about nutritious seeds in How to Be a Seed Eater.
Reprinted with permission from Ceviche: Peruvian Kitchen by Martin Morales (Ten Speed Press, © 2014).