Ceviche
When I planned a vacation in Florida I checked out the local restaurants and realized how challenging it was going to be to find restaurants that would cater to my lifestyle. I ended up renting an airbnb so I could prepare our own meals. I wanted to make it as easy as possible because this WAS vacation! I remembered having ceviche on the beach in Mexico and thought I would try a vegan version. This was cool, light, easy and most of all delicious!
Servings: 4
Ingredients
- 4 Hearts of palm Or artichoke quarters
- 1 Heirloom tomato
- 1 Persian or baby cucumber
- 1 Mango
- 1 Serrano pepper
- 1/2 Vidalia or sweet onion
- 6 Sprigs Cilantro
- 1 TBP Dried Hijiki - rehydrated
- 4 TBSP Lime juice
- 1/4 TSP Himalayan Salt
Instructions
- Drain and soak hearts of palm in cold water while assembling the remaining ingredients.
- Hydrate the hijiki in the lime juice.
- Dice the tomato, cucumber, mango and onion into a 1/4" dice.
- Slice open the pepper and remove the seeds and membrane. Cut into a very fine dice.
- Remove the cilantro sprigs from the cilantro stems and chop fine or clip with herb scissors.
- Remove the hearts of palm from the water and slice into 1/4" slices.
- Mix together all of the chopped ingredients and lightly salt them. Pour on the lime juice and hijiki and lightly toss.
- Serve in chilled bowls with you favorite tortilla chips and guacamole on the side.
Notes
This is a Snappy Sheep recipe!
Hijiki is a dried seaweed product that imparts a rather fishy flavor. It is one of the more pungent seaweed products I use. You can substitute kelp, dulse, nori or wakame if you prefer or just leave it out if you do not want a fishy flavor.