When you imagine a vegetarian ceviche, you might ask yourself which vegetables conform best to a dish that is marinated and broken down by lime juice or any acidic liquid. Quite obviously, you might think about avocado, tomatoes, and onions. Those are the precise ingredients of the vegetarian ceviche at Mehtaphor. As you might expect, the buttery avocado breaks down a bit and coats the other ingredients while standing up nicely to marinade. The onions lose their harshness though keeping their characteristic crunch and the tomatoes act as a little sponges of flavor though contributing their own slight sweetness to the mix. All of these ingredients might be expected for a vegetarian ceviche, but what is less expected is the masala that is mixed into the marinade giving the entire mixture a distinctly India take. The ceviche is finished with a sprinkling of cilantro, adding a freshness and earthiness that is in keeping with the Indian vibe and, in lieu of banana chips, is served along side a fried dough spiced with cumin seeds – much like a fried poori or papad. Like many of the dishes at Mehtaphor, the ceviche is a combination of things obvious and things surprising, but all of the elements come together to make a unique and palatable experience that excites the mind and satisfies the palate.
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.