Vegetable Ceviche
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 353
- Total Fat
- 25
- Saturated Fat
- 6
- Carbohydrates
- 33
- Dietary Fiber
- 6
- Sugar
- 9
- Protein
- 8
- Cholesterol
- 0
- Sodium
- 869
- Total: 50 min
- Active: 30 min
Ingredients
Two 8-ounce portobello mushroom caps, gills removed, cut into 1/2-inch pieces
8 ounces rainbow carrots, cut into 1/2-inch dice
8 ounces fresh corn kernels
1/4 cup extra-virgin olive oil
1 teaspoon ground cumin
Kosher salt and freshly ground black pepper
3 ounces thin asparagus tips (from 1 small bunch)
1/2 green bell pepper, stemmed, seeded and cut into 1/2-inch pieces
1/2 red bell pepper, stemmed, seeded and cut into 1/2-inch pieces
Juice from 1/2 lemon
Thinly sliced red onion, yellow plantain chips, fresh cilantro leaves and blue corn tortilla chips, for serving
Tiger Milk Sauce, recipe follows
Tiger Milk Sauce:
3/4 cup lime juice
1/4 cup well-shaken coconut milk
2 tablespoons aji amarillo
2 tablespoons extra-virgin 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, 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.