As I mentioned in a previous post, Tamy and Felipe of Worth Kitchen go out of their way to make a vegetarian feel welcomed. So when a their latest dinner boasted a Peruvian theme, I was hooked. I had to know how they would turn a seemingly seafood heavy cuisine into a vegetarian-friendly one, particularly when it came to the first course: ceviche. To create this dish, Felipe used a combination of citrus juices (orange and lime) along with honey, aji amarillio (a Peruvian paste of yellow chili peppers), sliced red onions, fresh white peaches, edamame, tomatillos, cilantro and a few other blanched vegetables such as mushroom and carrots. The result was something resembling a Tom Kha soup with elements of smooth, creamy, tangy, spicy, sweet and grassy. A complex mix of flavor that delight the tongue. Served during a rooftop sunset, the dish delighted the soul as well.
Worth Kitchen
Email: nfo@worthkitchen.com
Twitter: worthkitchen
Currently based out of Boston, Jesal is a blogger, freelance writer, yoga enthusiast and lifelong vegetarian who spent four years eating her way through New York City and various other cities around the globe. After answering hundreds of emails and phone calls answering the question, "Where's a cool place I can take my vegetarian friend out to eat" she started Veggiewala to efficiently share her knowledge of the vegetarian food scene with curious carnivores, flexitarians and other vegetarians.