Recipe courtesy of Franco Noriega
Vegetable Ceviche
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 353
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 869 mg
Peruvian ceviche gets a plant-based twist in this delicious vegetable ceviche. Portobello mushrooms and rainbow carrots are roasted until golden and caramelized, then piled high on asparagus and peppers with fresh cilantro and a bright Tiger Milk Sauce, a limey vinaigrette with a kick of aji amarillo. Serve with blue corn tortilla chips for dipping.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 353
- Total Fat
- 25 g
- Saturated Fat
- 6 g
- Carbohydrates
- 33 g
- Dietary Fiber
- 6 g
- Sugar
- 9 g
- Protein
- 8 g
- Cholesterol
- 0 mg
- Sodium
- 869 mg
Ingredients
Tiger Milk Sauce:
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Directions
- Position an oven rack in the center of the oven and preheat to 425 degrees F.
- Toss the mushrooms, carrots, corn kernels, olive oil, cumin, 1 1/2 teaspoons salt and several grinds black pepper in a large bowl until well combined. Transfer to a rimmed baking sheet and spread in an even layer. Roast until just tender and browned in spots, 15 to 20 minutes.
- Combine the roasted veggies with the asparagus and peppers. Squeeze the lemon juice over the veggies and give it a good toss. Set aside.
- To serve, in a large bowl, add the vegetables, some of the red onion and drizzle over half of the Tiger Milk. Toss to combine and evenly coat the vegetables. Pile the vegetable ceviche high among four bowls. Drizzle with additional Tiger Milk and top with plantain chips, red onion and cilantro. Serve with the blue corn tortilla chips on the side.
Tiger Milk Sauce:
- Add the lime juice, coconut milk, aji amarillo, 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 with more salt. Serve immediately or cover and refrigerate for up to 3 days.
