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| Vegan Ceviche |
"Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year."
Ingredients :
- 1 cup water
- 1 cup vegetable broth
- 1 cup quinoa
- 4 ripe avocados, cubed
- 2 (10 ounce) baskets cherry tomatoes, quartered
- 3 cups chopped lacinato (dinosaur) kale
- 2 cucumbers, cut into 1/2-inch cubes
- 3 scallions, thinly sliced
- 1 jalapeno pepper, seeded and minced
- 2 tablespoons minced fresh cilantro
- 1 lemon, juiced
- 1 1/2 teaspoons salt
Instructions :
| Prep : 20M | Cook : 4M | Ready in : 1H15M |
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- Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
- Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.
Notes :
- The juice of 2 limes can replace the lemon juice, if desired.
- For the quinoa, make sure to rinse it thoroughly (I personally rinse 4 times with agitation). This will get rid of the bitterness that you can get if it is not rinsed well enough.
- For the ideal flavor and texture of the kale, it is best to avoid veins, and to gently massage after dicing.
- I have added some creole spice mixture ( 1 to 2 tablespoons) with success to spice it up a little more.
- The jalapeno adds a little heat, but since the seeds are excluded, it is suitable for those with sensitive palettes.
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