Method

• 1.
  Place quinoa and 1 tsp dried mint in a pan with a lid over medium heat. Cook, stirring, for 4-5 minutes or until toasted. Add 3/4 cup (185ml) water and bring to a simmer. Reduce heat to low and cook, covered, for 15 minutes or until quinoa is tender and cooked through. Spread over a baking tray and set aside to cool.
• 2.
  Meanwhile, combine coriander roots, lime zest and juice, lemon juice, ginger and garlic in a bowl. Set aside for 10 minutes to infuse.

• 3.
  Combine eschalot, capsicum and chilli in a separate bowl. Season, and set aside.
• 4.
  Place fish in a bowl. Season with salt, then set aside for 2 minutes to cure. Strain over citrus mixture, discarding solids, and set aside for a further 10 minutes to cure slightly. Arrange fish on plates, then spoon over eschalot mixture and half the cooked quinoa. Sprinkle with coriander and mint.
• 5.
  Divide the remaining quinoa and 1 tsp dried mint among 4 small heatproof cups and top up with boiling water. Divide fresh mint leaves among cups.
• 6.
  Serve ceviche with tea and amarillo sauce, if using.