150 g quinoa
100 g butter beans (lima beans)
Some coriander leaves
1 red chilli
1 ripe avocado
1/2 red onion
1 large tomato
10 physalis (goldenberries)
Step 1: First, boil the quinoa, just for 12 minutes until light and fluffy, drain it and let it cool.
Step 2: Make a coulis using physalis (goldenberry; you can always use mangoes if you prefer). Simply boil it with a bit of sugar, liquidize it and let it cool.
Step 3: Cut the avocado into cubes and mash it up! Then finely chop the tomato, red onion, red chilli and coriander leaves.
Step 4: Make a super quick vinaigrette with limes, olive oil, salt & pepper.
Step 5: Into a bowl mix quinoa, butter beans (lima beans), coriander, red chilli and vinaigrette.
Step 6: Assemble the dish, grab a 10 cm ring or anything you can layer in and pop the mashed avocado at the bottom, on top of that add the quinoa and butterbean (lima bean) mixture. Pop the onion and tomato on top and drizzle the physalis (goldenberry) coulis around the edge of the plate. And you’re done! Enjoy!
Martin is a chef and CEO of Ceviche Family, a group which includes Ceviche restaurant in Soho, London, Andina in Shoreditch, as well as a bakery, record label, and art gallery. As a pioneer of Peruvian food in the UK, his restaurant Ceviche kick-started the explosion of Peruvian food in the area and has become one of London’s best and most loved restaurants. Martin is the author of the books Ceviche and Andina.
Listen to his eclectic playlist here.
Cover photo: Martin Morales/Youtube
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