Ingredients:
6 Celery Sticks, diced
1 red onion, diced
2 cucumbers, peeled and diced
1 Jicama, peeled and diced
1 orange or yellow bell pepper, diced
1 cup fresh cilantro, finely cut (save stems for dressing)
8 Limes squeezed on the veggies as you go
Tostada Rounds
Dressing
1 bundle of cilantro stems
1/4 cup fresh lime juice (about 4-5 limes)
1 Mango
1/2 Jalapeño
1 oz Shot of white vinegar
1 oz Shot of olive oil
Salt and pepper, to taste
Instructions:
- Prepare the Ingredients:
Dice the celery, Jicama, red onion, cucumber, orange bell pepper, and chop the cilantro finely (Save the cilantro stems for the dressing)
- Mix the Vegetables:
In a large mixing bowl, combine the all your chopped veggies, squeeze a few limes as you layer the veggie and mix.
- Dressing:
In a blender mix the cilantro stalks, shot of vinegar, shot of olive oil, 1/2 mango, juice of 2 limes, 1/2 jalapeño (More if you want spicy, you can also add a little more vinegar to your taste).
- Season:
Season with salt and pepper to taste. Pour your dressing on top and mix well to ensure it’s evenly distributed.
- Marinate:
Cover the bowl and let the ceviche marinate in the refrigerator for at least 15-20 minutes. (overnight is best but it can be eaten right away.) This allows the flavors to meld together.
- Serve:
Serve the vegan ceviche chilled, on a tostada round. I like to top with Valentina hot sauce or Tapatio, a sprinkle of Tajin, with sliced avocado.
Tips:
- Adjust the Heat: If you prefer a spicier ceviche, you can add more jalapeño or include some of the seeds. For a milder version, use less jalapeño or omit the seeds.
- Freshness: This ceviche is best enjoyed fresh but can be stored in the refrigerator for up to a 4 days.
Enjoy your refreshing and vibrant vegan ceviche!