Spicy, citrusy, and creamy, Peruvian cuisine is known for it’s fresh seafood dishes, with hints of lime and chili! This vegan version is a super light and healthy, with a spicy kick that will really wake you up!
Aji amarillo is a popular Peruvian pepper used in the leche de tigre (or ceviche broth). If you have trouble finding it (it’s usually available in Latin markets), you can substitute 1 small seeded habanero pepper. Another ingredient that’s unique to Peruvian cuisine is choclo (or giant corn). It’s usually available frozen, if at all. If you can’t find it, just go ahead and use corn on the cob
Raw Vegan ceviche is so refreshing and easy to eat in the summer! It will wake you up and cool you down 🙂
- 1” piece of ginger, grated
- 4 stems cilantro, roughly chopped
- 1 small cloves garlic, cut in half
- Juice of 8 limes
- ½ teaspoons salt + more to taste
- 2 teaspoons aji amarillo pasta
- 2 large heirloom tomato, seeded and cubed
- 1 large mango, peeled and sliced
- 2 Hass avocadoes, cubed
- ½ large red onion, julienned on a mandoline
- Juice of 1 limes
- Salt to taste
- ½ jalapenos, seeded and thinly sliced
- 6 stems cilantro, stemmed and very roughly chopped
- 1 packages Choclo, frozen or 1 ear of corn
- 1 medium sweet potato, boiled until tender and peeled
- Juice the limes.
- Mix the ginger, garlic, lime juice and cilantro and allow to infuse for 15 minutes.
- Strain and mix in the salt and aji amarillo paste.
- Cube the heirloom tomatoes, pit and cube the avocados and peel and slice the mango.
- Toss together and set aside until ready to use.
- Julienne the red onion.
- Slice the jalapeno and mix with the onion.
- Mix in the cilantro and dress with the juice of 1 lime.
- Bring a large pot of water to a boil. Add the sweet potato to the pot and cook until tender.
- When you can pierce the sweet potato with a knife, remove the sweet potato from the water and allow to cook.
- When it's cooled enough to handle, remove the skin and slice into ½" thick pieces.
- Set aside until ready to use.
- In a medium sauce pan, bring a pot of water to a boil. Add the frozen choclo to the water, and cook for 3 minutes. Allow to cool and set aside.
- If you don't have choclo, use fresh corn on the cob, and cook it in the water for 3 minutes.
- Divide the heirloom tomato, mango and avocado into 4 bowls.
- Top with a little bit of the leche de tigre, salsa criolla, sliced sweet potato and corn.
- Serve chilled.