Corvina REX poke bowl with quinoa - Corvina Rex Frescamar
6166
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Corvina REX poke bowl with quinoa

Poke Bowl Corvina

For 1 serving

90 g of CORVINA REX FRESCAMAR dicing without skin and without fishbones

1 cup of quinoa

2 shiitake mushrooms

1 carrot

½ avocado

½ small red pepper

½ red onion

20 ml of lime juice

20 ml of orange juice

40 ml of sesame oil

20 ml of sake

20 ml of soy sauce

Sesame seeds

Salt and salt flakes

Estimated time: 25 min

Cook the quinoa previously washed in 2 cups of boil water and ½ teaspoon of salt during 15 min over medium heat. Let it cool.

Marinate the Corvina with the citrus juice (lime & orange), 20 ml of sesame oil and sake. Let it settle.

Laminate the shiitake mushrooms and red onion and sauté with the soy sauce and 10 ml of sesame oil.

Grate carrot, cut the red onion into julienne strips and laminate the avocado.

To serve the plate, place the quinoa on the base and the rest of the ingredients on it, letting the dicing Corvina already marinated on the top.

Season it with the rest of the sesame oil and decorate with the salt flakes and the sesame seeds.

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