Brought to you by

Heirloom Tomato and Avocado Ceviche

April 27, 2016

Heirloom tomatoes stand in well for seafood in this Peruvian-style vegan ceviche.

Heirloom Tomato and Avocado Ceviche

SERVES

2

PREP TIME

00 min

COOK TIME

00 min

Ingredients

FOR THE BROTH:

Zest of 1/2 orange

2/3 cup fresh orange juice

1/2 cup fresh lemon juice

1 large heirloom tomato

3 tablespoons chopped red onion

1 small garlic clove

1/2 small habanero chile

2 tablespoons agave syrup

2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper to taste

Chopped cilantro, for garnish

FOR THE CEVICHE:

2 medium heirloom tomatoes, chopped into ½-inch cubes

1 large avocado, chopped

1/4 cup red onion, julienned

1/4 cup cilantro, chopped

Juice of 1 lime

1/4 teaspoon salt

Directions

  1. Make the broth: Blend everything (except the cilantro) until smooth and strain through a fine-mesh sieve. Season to taste with salt and pepper and refrigerate until ready to use.

  2. Make the ceviche: In a bowl, toss the ceviche ingredients until well coated with the lime juice. To serve, place the dressed tomato and avocado in a bowl and pour some of the broth over the top. Garnish with cilantro and serve.

Good food brings people together.
So do good emails.



Good food brings people together.
So do good emails.



  • Hidden
  • Hidden
  • Hidden
  • Hidden
  • Hidden





Related