Vegetable Ceviche Recipes

VEGETARIAN CEVICHE THAT LOOKS NOT-SO-VEGETARIAN

Steps:

• Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
• Chop everything else and mix together.
• Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.

VEGETABLE CEVICHE

Steps:

• 1. In a small saucepan of salted boiling water, cook the edamame for 8-10 minutes, until soft. Drain the beans and rinse under cold water 2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeno, and shallot, season with salt to taste. 3. Gently fold in the edamame, corn, nectarine, avocado, orange and red pepper, and tomatoes. 4. Refrigerate the "ceviche" for at least 2 hours. Fold in cilantro just before serving.

SIMPLE PERUVIAN CEVICHE

Steps:

• Combine all ingredients except red onion and mix well.
• Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
• Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.
• It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.

VEGAN CEVICHE

Steps:

• Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
• Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.

GREEN CEVICHE WITH CUCUMBER

Steps:

• Place a dry nonstick or cast-iron skillet over medium heat. Roast unpeeled garlic cloves and chilies, turning frequently, until soft, about 10 minutes for the chilies and 15 minutes for the garlic. Cool, then remove skins from garlic and stems from chilies.
• In a food processor, combine chilies, garlic, cilantro, parsley, olive oil and salt. Process until nearly smooth. Cover the herb paste and refrigerate until needed.
• To finish ceviche: In a large bowl, whisk together the lime juice and 1/2 cup of herb paste. Add fish and cucumber, and stir to combine. Cover and refrigerate for 30 minutes (or up to an hour). Transfer remaining herb paste to a jar, cover with a film of oil, refrigerate and save for another use, like stirring into eggs or smearing on chicken before roasting or grilling.
• Taste and season with additional lime juice or salt as desired. Gently fold in most of the avocado, reserving a few cubes as a garnish. Line plates or cocktail glasses with lettuce leaves, and top with ceviche and remaining avocado.