recipes and tips for better living

Thursday, February 24, 2011

'Been Fishing For This: Vegan Ceviche!!

Could it possibly be true?  Vegan Ceviche???  Isn't that a contradiction of words???  According to dictionary.com, it absolutely is a contradiction.

ce·vi·che [suh-vee-chey, ‐chee]  

–noun
 
an appetizer of small pieces of raw fish marinated in lime or lemon juice, often with onions, peppers, and spices.

But friends, i am here to tell you otherwise.  Chef Hugo at Hara Mara resort in Sayulita served us a fabulous lentil ceviche that had even the toughest of critics licking their smackers and begging for the recipe.  Hugo was kind enough to tell us what went into the lentil ceviche, but didn't go to deep into the preparation.  Here is what i got from him: 

sprouted lentils marinated in lime, salt, pepper, and olive oil for one hour
mix with chopped cucumber, onion, tomato, carrot, cilantro, and garnished with avocado.
serve drizzled with olive oil, salt, pepper, and lemon.

Sounds easy enough right?  It ABSOLUTELY is!  If you want to impress your veggie head friends, this one is sure to please.  Even the BF enjoyed his veggie ceviche (though he did along side a slab of grilled steak, ha).   Here's my rendition....which, dare i say, blew chef Hugo's out of the water!

Sprouted mixed lentils
3 limes, juiced/squeezed
1 small jalapeno or serrano chili
1/2 a cucumber peeled
1 small tomato, chopped 
about 1/8 cup of finely diced red onion
about 1/8 cup of finely sliced cilantro
salt, black pepper, crushed red pepper,
Extra Virgin Olive Oil
1/2 an avocado sliced


 I used a couple containers of sprouted mixed lentils (though you could sprout your own if you had a few days).  Mix these in a bowl with the juice from 3 limes, some black pepper, salt, crushed hot red pepper, and a few Tbsp of extra virgin olive oil.  Take a green chili (jalapeno or serrano) and remove the membrane inside and the seeds.  Julienne to the tiniest of pieces.  Using 1/2 a cucumber, slice a cucumber in half lengthwise and remove the seeded center and discard (or eat) those seeds.  Dice the remaining cucumber, red onion, thinly slice cilantro, and finely chop a small tomato.  Add these to the marinated sprouted lentils and mix well.  Taste.  Add additional salt, pepper, and crushed red pepper to your liking.  Serve in a martini glass with sliced avocado. 

We ate this with freshly baked corn tortillas made into chips (click here for the directions) and sprinkled with sea salt and lime, and chopped up some jicama sticks to cool the palette if it gets too hot.  The actual lentil ceviche wasn't crazy spicy, but i got carried away with the tapatio.
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