Ceviche (pronounced “seh-VEE-chay”) is a Latin American dish which traditionally consists of raw fish or shellfish marinated in citrus juice (usually lime and/or lemon juice). The acid in the citrus juice coagulates (denatures) the proteins in the seafood, effectively cooking it. Since no heat is used, the dish is served cold. There are many recipe variations combining the marinated fish/shellfish with a wide variety of other fresh ingredients such as onion, tomato, cilantro, chili peppers and avocado.
My plant-based version relies upon cooked unripe green jackfruit as a replacement for the fish/shellfish, since it has a neutral flavor which takes on the flavor of the marinade and a flaky texture reminiscent of cooked crab. The dish is essentially a zesty, marinated plant-based salad which is served cold as a refreshing appetizer with crispy corn tortilla chips. This recipe yields enough ceviche for 2 to 3 guests; for more simply multiply the recipe.
Ingredients:
• 1 can (20 oz) green jackfruit in water or brine
• ½ cup peeled and small diced tomato
• ½ cup peeled, seeded and small diced cucumber
• ¼ cup small diced onion
• ¼ cup chopped cilantro
• 1 clove garlic, minced
• 1 small Serrano chili, seeded and finely minced
• juice of 1 lime
• 1 T olive oil
• ½ tsp fine sea salt or kosher salt, or more to taste
• ¼ tsp coarse ground black pepper
• ¼ tsp ground cumin
• ½ ripe but firm avocado, diced
*Canned green jackfruit bears a resemblance to flaked crabmeat when cooked. It can be found in Indian and Asian markets or purchased through the internet. Look for the label “Green Jackfruit” or “Young Green Jackfruit” and be sure that it’s packed in water or brine and not syrup. Cans of ripe jackfruit packed in syrup may be stocked nearby, but don’t be tempted to substitute as the ripe fruit will be too sweet for this application.
Chef’s note: Traditional ceviche made with fresh seafood has a fresh, clean flavor and should not be fishy. If you wish to add a subtle ocean flavor to this plant-based version, add a little bit of dried kelp flakes or flaked, toasted nori.
Technique:
Drain the jackfruit and rinse. If the jackfruit was canned in brine, rinse thoroughly. Add the chunks of jackfruit to 1 quart salted boiling water. Reduce the heat to a slow boil and cook for 15 minutes. Drain in a colander and let cool. When cool enough to handle, remove the tough core from each chunk of jackfruit with a sharp knife and discard. Break the chunks apart with your fingers and remove the soft seeds and seed membranes and discard. The remaining flaky pulp is the only portion you will want to use in the dish, so sort through the chunks carefully (there will be a significant amount of unusable material). Wrap the pulp in a lint-free kitchen towel and squeeze to remove excess water. Coarsely chop the pulp and place in a mixing bowl.
Add the remaining ingredients EXCEPT for the avocado and toss well to combine. Refrigerate for several hours to marinate the ingredients and blend the flavors. Add the diced avocado just before serving and toss well. Season the ceviche with additional salt as desired and to taste. Serve with crunchy tortilla chips.
Votes: 4
Rating: 3.25
You:
Rate this recipe!
|
|
Votes: 4
Rating: 3.25
You:
Rate this recipe!
|
These easy-to-make pickles are fresh, crisp, tangy and nicely seasoned. The amount of brine is sufficient for preparing 2 quarts of pickles.
Ingredients:
• cucumbers, any variety, but pickling cucumbers are best
• 1 large onion, thinly sliced
• 3 cups filtered water
• ½ cup champagne vinegar or white vinegar
• 3 T sea salt or kosher salt
• 1 T organic sugar
• 2 T minced garlic (6 cloves)
• 2 T fresh chopped dill
• 1 tsp whole coriander seeds (optional)
• 1 tsp whole peppercorns or ½ tsp red pepper flakes (optional)
• 2 bay leaves
Technique:
In a bowl or large measuring cup, dissolve the salt and sugar in the vinegar and water to create the brine. Add the onion, garlic, bay leaves, dill and optional coriander seeds and pepper to a large container with a lid, or divide among 2 mason jars.
For smaller cucumbers, such as pickling cucumbers, leave unpeeled and slice in half or quarter lengthwise. For larger salad cucumbers which have tougher skins, use a vegetable peeler to cut strips of peel away, leaving some of the peel intact. This gives the cucumbers a nice variegated appearance; then cut into ¼ to ½-inch crosswise slices.
Stand the spears upright or layer the slices in the 2 jars. If using a large container, lay the spears on their side or layer the slices.
Pour the brine over the cucumbers, submerging them completely. Cover tightly. Refrigerate for a minimum of 72 hours, but the longer they “pickle”, the better. Enjoy!
Print Recipe
Refrigerator Pickles
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
Fresh cooked green beans, mukimame (shelled edamame aka green soybeans), chickpeas and sliced onion are tossed with a light and refreshing cumin-scented vinaigrette.
Ingredients:
• 1 lb. fresh green beans, ends trimmed
• 1 lb. frozen mukimame (shelled edamame)
• 1 can (16 oz.) garbanzo beans (chickpeas), rinsed well and drained
• ½ small sweet onion, sliced paper thin
• 1 tsp cumin seeds
• ¼ cup olive oil
• 2 T white wine vinegar
• 2 T fresh lemon juice
• 1 T sesame tahini
• 1 tsp sea salt or kosher salt
• 1 handful fresh parsley
• 1 clove garlic (1 tsp minced)
• ¼ tsp cayenne pepper
• coarse ground black pepper, to taste
Technique:
Steam the green beans until crisp tender. Rinse with cold water to stop the cooking process and drain. Cook the mukimame according to the package directions; rinse with cold water and drain. Add the green beans and the mukimame to a large mixing bowl. Add the thoroughly rinsed chickpeas and the sliced onion. Set aside.
In a small skillet, toast the cumin seeds over medium heat until fragrant. Place the cumin seeds in a blender with the remaining ingredients except for the black pepper and process until smooth. Pour over the beans and gently toss to avoid breaking the green beans. Add the black pepper, to taste, and gently toss again. Chill for a minimum of 30 minutes to blend the flavors before serving.
Print Recipe
Three Bean Salad with Cumin-Scented Vinaigrette
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
A creamy dressing with a South of the Border taste; its’ beautiful pale green color and fresh herbal flavor will brighten up any green salad. Anaheim green chilies are very mild; if necessary, canned green chilies can be substituted for fresh.
Ingredients:
• 2 medium Anaheim chilies, roasted, peeled and seeded
• ¾ cup vegetable oil
• ¼ cup red wine vinegar
• ⅓ cup roasted pepitas (pumpkin seeds with shells removed), plus additional for garnishing the salad
• ¼ cup water
• 3 cloves fresh garlic (1 T minced)
• ½ tsp coarse ground black pepper, or more to taste
• ½ tsp sea salt or kosher salt, plus additional to taste as desired
• 2 bunches fresh cilantro
• 1 cup No-Eggy Mayo (from either of my cookbooks)
Technique:
Place all ingredients except for the cilantro and mayonnaise into a blender. Blend approximately 10 seconds. Pack in the cilantro and continue to blend until smooth.
Add the mayo and blend briefly to combine. Season with additional salt and pepper as desired.
Pour into an airtight container and refrigerate until ready to serve. Add small amounts of additional water to thin to desired consistency, if needed.
Use additional whole pepitas to garnish the salad before serving.
Print Recipe
Cilantro Pepita (Pumpkin Seed) Salad Dressing
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Jicama (pronounced hik-uh-mah) is a large, bulbous root vegetable, weighing one to two pounds. Jicama has a rough brown skin which needs to be peeled before eating. The flesh is white, wet and crunchy, similar to a raw potato but with a slightly sweet and nutty flavor. This refreshing slaw is ideal for cooling the heat of spicy Mexican, Indian or Thai cuisine or simply as a side dish on a hot Summer day.
Ingredients
• 1 large jicama, peeled and shredded
• ½ red onion, shaved thin
• 2 carrots, shredded
• ¼ cup finely chopped cilantro leaves
Dressing ingredients:
• ½ cup light-tasting vegetable oil, your choice
• ⅓ cup unseasoned rice vinegar
• 2 T organic sugar or brown rice syrup
• 2 T fresh squeezed lime juice
• 1 tsp ancho chili powder (or other mild chili powder)
• 1 tsp ground cumin
• 1 tsp sea salt or kosher salt
• ½ tsp coarse ground black pepper
Technique:
In a bowl, whisk together the dressing ingredients; set aside. Place the shredded jicama, red onion and shredded carrots in a large bowl. Pour the dressing over the jicama mixture and toss to coat well (you may not need all of the dressing; just add enough to thoroughly coat the mixture). Fold in the cilantro. Refrigerate until thoroughly chilled, allowing the flavors to merge together.
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
