When the weather is hot, I want my food as refreshing as possible. Kind of like the meal equivalent of a dip in the pool. Salads are a given, as are smoothies and crudite plates with piles of yummy dip. So when I catch on to a new way to indulge in cooling veg, it becomes a bit of a (healthy!) obsession.
Ceviche is a dish of raw fish, ‘cooked’ in citrus juices, that originates from Peru.
Full disclosure: I have never actually tried seafood ceviche.
It’s been so long since I ate fish that my tastes still leaned toward the fish stick and tuna variety. So this is one of those cheeky meals that is a plant-based take on a classic dish, made possible by hearts of palm, a weird tubular looking vegetable that is actually the inner core of a growing cabbage palm tree. The palms are harvested before they become trees, so it (I believe?) is a sustainable food. What it isn’t, however, is protein rich. If you’re looking to make a meal out of this dish, I recommend serving it with a protein like grilled tofu or a side of white bean hummus.
In the summer, my craving for heavy, rich foods kind of jumps out the window where my AC should be. You can believe that I’ll be enjoying this as often as I can before the cool weather arrives.
Golden Ceviche
Serves 4 as an appetizer
Gluten Free, Nut Free, Paleo Friendly, Vegetarian, Vegan
2 tablespoons (30ml) freshly squeezed orange juice
¼ cup (60ml) freshly squeezed lime juice
1/8 teaspoon (0.5ml) ground turmeric
¼ teaspoon (1ml) salt
1 tablespoon (15ml) micro-grated fresh ginger
2 tablespoons minced shallot
½ jalepeno, minced, (and seeded, if the flesh is too spicy)
1 cup (250ml) sungold cherry tomatoes, halved
1- 400 g jar heart of palm, sliced into rounds
½ cup (125ml) thin, bite-sized pieces of kohlrabi
1/4 cup (60ml) cilantro light packed
1 medium avocado, peeled and chopped
½ navel orange, peel and pith removed, cut into bite-sized pieces
In a medium bowl, mix together the orange and lime juices, turmeric, salt, ginger, shallot and jalapeño. Add tomatoes, heart of palm and kohlrabi and marinate for 20 minutes.
Next, add the orange, cilantro and avocado and taste. Adjust with up to 1/4 teaspoon (1ml) more salt – particularly if using unsalted heart of palm – and extra lime juice, to your taste.
Divide amongst four plates and serve.
Make it Ahead: you can also prepare this recipe up to 24 hours ahead, adding the cilantro, avocado and orange just before serving.
Photo Credit: Alyssa Dawson Photography
