Recipe courtesy of Franco Noriega
Vegetable Ceviche
Getting reviews...
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 531
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 892 mg
Peruvian ceviche gets a plant-based twist in this delicious vegetable ceviche. Portobello mushrooms and sweet potatoes are roasted until golden and caramelized, then they’re piled high on creamy hominy, crunchy asparagus and inka (or corn nuts), with fresh cilantro and a bright leche de tigre (tiger’s milk sauce) — a limey vinaigrette with a kick of aji amarillo. Serve with blue corn tortilla chips for dipping.
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 531
- Total Fat
- 31 g
- Saturated Fat
- 7 g
- Carbohydrates
- 59 g
- Dietary Fiber
- 8 g
- Sugar
- 7 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 892 mg
Ingredients
Leche de Tigre (Tiger’s Milk):
Directions
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the mushrooms, sweet potato, olive oil, cumin, 1 1/2 teaspoons salt and several grinds of black pepper in a large bowl until well combined. Transfer to a rimmed baking sheet and spread in an even layer. Roast until tender and browned in spots, 15 to 20 minutes.
- Transfer the roasted veggies to a bowl with the asparagus, hominy and red onion. Squeeze the juice from the lemon half over the top, then drizzle with some of the Leche de Tigre and give it a good toss.
- To serve, spoon the veggies into a shallow bowl, then top with more of the Leche de Tigre, inka or corn nuts, some more red onion and cilantro. Serve with blue corn tortilla chips on the side.
Leche de Tigre (Tiger’s Milk):
Yield:
4 servings
- Add the lime juice, coconut milk, aji amarillo paste, cilantro, olive oil, garlic, ginger and 1/2 teaspoon salt to a blender and blend on high until smooth and combined, about 2 minutes. Taste and adjust the seasoning. Serve immediately or cover and refrigerate for up to 3 days.
