Vegetarian Ceviche

Ceviche

INGREDIENTS
2 tbs olive oil
5 whole shishito peppers - Shishito pepper substitute
1 1/2 cups small cauliflower florets
1/2 cucumber peeled and diced
1/2 cup orange bell pepper diced
1 whole tomato, deseeded and diced
1/2 orange (optional)
3 whole limes
1 whole lemon
1 handful fresh chopped cilantro
1 pinch sea salt
1 pinch cracked black pepper

INSTRUCTIONS

Add the olive oil to a pan and roast the shishito's until blistered. Let it cool off. Chop finely.
Add the peppers, cauliflower, cucumber, bell pepper and tomato to a bowl.
Squeeze the lemon, limes and orange (optional) juice over the veggies and toss well.
Add the chopped cilantro, salt and pepper.
Serve with Tacos or Tortilla Chips.

Pineapple and Avocado Ceviche

1 lime
1/4 orange
3/4 cup diced pineapple
1/2 avocado diced
2 tablespoons finely chopped jalapeno
1/4 cup chopped radish
1 tomato seeded diced
1 cup roughly chopped cilantro
Sea Salt
Crushed Black Pepper
1 bag Tortilla Chips or Tacos

INSTRUCTIONS
Mix the Pineapple, Avocado, Jalapeño, Radish, Tomato and Cilantro, add the juice from the limes and orange and mix. Mix well with a spoon and season with some salt and black pepper. Let the ceviche rest for another 30 minutes to an hour in the fridge. Serve with Tortilla Chips.


Mango and Jalapeno Ceviche

INGREDIENTS

1 lime
1/4 Orange
Zest of 1 orange
1 1/2 teaspoon finely diced jalapeno
1/2 cup diced mango
1/2 cup diced tomato seeds discarded
1/4 cup chopped cilantro plus more for garnishing
1/2 an avocado diced
Sea Salt
Crushed Black Pepper
1 bag Tortilla Chips or Tacos

INSTRUCTIONS Add the mango, tomato, cilantro and avocado, lime juice, orange juice and jalapeño in a bowl.  Serve with crunchy tortilla chips.