Vegetable Ceviche
I have many habits that most people would consider odd. I call them quirky. I won't wear my heaviest winter coat until at least January. My thinking is if I break out "the big guns" in November I will be too used to the extra warmth come January when it is REALLY cold. If I start a book or TV series I always stick with it, even if it is really cheesy or just bad because I feel guilty abandoning fictional characters. I only drink white wine never red (rose in the summer) no matter what I am eating or what time of year. I can eat ceviche, which most people consider a summer food anytime of year. While I prefer my ceviche served with margaritas on the beaches of Mexico I am happy to get my fix in freezing cold New York City as well!
Tonight a good friend and I are checking out another friend's brother's new Mexican restaurant (whew!), El Toro Blanco. I am always excited when a new Mexican spot opens as I sometimes feel my options in New York are limited. While it seems like there is a lot of Mexican food to be had, most of it is Tex-Mex or just not authentic enough for my taste.
In celebration of my impending guacamole and ceviche feast I wanted to share this recipe for Vegetable Ceviche. You could use almost any vegetables you like but I find the combination of mushrooms, corn, tomatoes, turnips and radishes works best. Serve this alongside My Favorite Margarita, Pomegranate Guacamole, and some Spiced MexicanTruffles and you will have quite the feast of your own!
Vegetable Ceviche
- 1 turnip diced
- 6 radishes sliced into thin rounds
- 4 medium oyster mushrooms
- 1/2 cup fresh corn kernels
- 1/2 cup cherry tomatoes halved
- 1/2 cup lime juice
- 1/2 cup lemon juice
- 1 T olive oil
- 2 T chopped cilantro
- 5 thin slices of jalepeno seeds removed
- Combine all vegetables save the tomatoes in a bowl and mix with lemon juice, lime juice and olive oil.
- Allow to marinate for 15-30 minutes.
- Drain any excess citrus juice.
- Gently toss vegetables with tomato, jalepeno and cilantro.
