Ceviche is becoming a popular item among fancy vegetarian menus, but you don’t have to be a trained chef to make one at home. The preparation is extremely simple, and with the right ingredients, you can make a memorable ceviche at home that will easily become part of your summer cooking repertoire. And since ceviches naturally carry a complex variety of flavors and textures, you can be sure to please even the pickiest of eaters.
What You Need:
1 14-oz. can of hearts of palm, sliced
1 avocado
½ pint of cherry or grape tomatoes, halved or quartered
2 large roasted bell peppers (red or yellow), diced
1 Serrano chile, minced
1 handful cilantro, minced
1-2 limes, juiced
1 pinch cumin powder
1 tsp agave nectar (optional)
Salt and pepper to taste
What to Do:
Toss together hearts of palm, avocado, tomatoes, roasted bell peppers, and Serrano chile in a bowl with the juice of 1 lime. Add in cumin, salt and pepper, toss again and let sit for 5 minutes. Taste, adjust seasoning, including adding more lime juice or agave nectar if need to balance sour and sweet. Let sit or serve immediately. Toss in minced cilantro just before serving. You can serve alongside banana chips if you like as well.
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.
I had this vegetarian ceviche at a restaurant in Bend, Oregon…was hooked! It is beautifully balanced and the mixture of flavors was addicting. I am so happy to have found a recipe!
I’m so happy to be able to help you recreate your ceviche experience. Please let me know how it goes…