Heirloom Tomato and Avocado Ceviche

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June 6, 2016
Avocado Ceviche
Heirloom tomatoes stand in well for seafood in this Peruvian-style vegan ceviche.

This recipe is from vegan chef Rachel Carr of Los Angeles restaurant Chavela, a plant-based restaurant serving up Peruvian cuisine with pan-Latin influences.

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

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.

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.

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