Heirloom Tomato Ceviche
Author: 
Recipe type: Appetizer
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 2 servings
 
Bright and tangy Peruvian inspired vegan tomato ceviche.
Ingredients
For the broth:
  • zest of ½ orange
  • ⅔ cup fresh orange juice
  • ½ cup fresh lemon juice
  • 1 large heirloom tomato
  • 3 tablespoons chopped red onion
  • 1 small garlic clove
  • ½ small habanero chili
  • 2 Tablespoons agave
  • 2 Tablespoons olive oil
  • salt and pepper to taste
For the ceviche:
  • 2 medium heirloom tomatoes, chopped into ½” cubes
  • 1 large avocado, chopped
  • ¼ cup red onion, julienned
  • ¼ cup cilantro, chopped
  • juice of 1 lime
  • ¼ teaspoon salt
Instructions
For the broth:
  1. Blend the broth ingredients in a blender until smooth.
  2. Strain through a fine mesh strainer.
  3. Chill until ready to use.
For the ceviche:
  1. Toss all the ingredients together in a mixing bowl.
  2. Arrange the ceviche in 2 separate bowls and pour the broth in around it.
  3. Serve garnished with a little chopped cilantro and lime on the side.
Recipe by Plant Craft at https://www.rachelcarr.com/heirloom-tomato-ceviche/