Meaty heirloom tomatoes stand in well for seafood in this raw vegan Peruvian style ceviche. The mildly spicy citrus broth is very refreshing on a hot summer day!
Heirloom Tomato Ceviche
Prep time
Total time
Bright and tangy Peruvian inspired vegan tomato ceviche.
Author: Rachel Carr
Recipe type: Appetizer
Cuisine: Vegan
Serves: 2 servings
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:
- Blend the broth ingredients in a blender until smooth.
- Strain through a fine mesh strainer.
- Chill until ready to use.
For the ceviche:
- Toss all the ingredients together in a mixing bowl.
- Arrange the ceviche in 2 separate bowls and pour the broth in around it.
- Serve garnished with a little chopped cilantro and lime on the side.
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