Recipe courtesy of Franco Noriega
Vegetable Ceviche
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 531
- Total Fat
- 31
- Saturated Fat
- 7
- Carbohydrates
- 59
- Dietary Fiber
- 8
- Sugar
- 7
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 892
- Total: 45 min
- Active: 25 min
Ingredients
One 8-ounce portobello mushroom cap, gills discarded, cut into 1/2-inch pieces
One 8-ounce sweet potato, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 ounces thin asparagus tips (from 1 small bunch)
One 15-ounce can hominy, drained and rinsed
1/4 red onion, thinly sliced, plus more for serving
1/2 lemon
Leche de Tigre, recipe follows
Inka or corn nuts, for serving
Fresh cilantro leaves, for serving
Blue corn tortilla chips, for serving
Leche de Tigre (Tiger’s Milk):
3/4 cup lime juice
1/4 cup coconut milk
2 tablespoons jarred aji amarillo paste
2 tablespoons roughly chopped fresh cilantro
2 tablespoons olive oil
1 clove garlic, roughly chopped
One 1-inch piece fresh ginger, roughly chopped
Kosher salt
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):
- 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.