I did make a few changes to it by adding more ingredients. The original recipe just asked for tomatoes, red onion, cilantro, avocado and hearts of palm. But I'm used to eating ceviche with fresh cucumbers so I added them to the recipe. I also just used garlic powder, salt and ground cumin and did not add ground coriander as suggested by the original recipe.
I also added more lime juice since I like my ceviche really tart. Here is my recipe:
Two 14 ounce hearts of palm jars. I found them at Trader Joe's for about $3. Cut the hearts of palm lengthwise, then cut again until you have thin strips. Cut the strips cross wise into approximately 1/4 inch strips.
Juice of 4 limes (about 4 ounces)
2 teaspoons ground cumin
1 teaspoon garlic powder
1/2 medium red onion, diced small
2 steak tomatoes, diced small
1 large cucumber, diced small
1 bunch cilantro, minced
1 firm avocado, halved, pitted removed from skin and diced small
Kosher salt and ground pepper to taste
You can make your own tostadas using corn tortillas and spraying them with olive oil cooking spray and baked at 450 degrees for about 12 minutes, but store bought tostadas are just as good and easier.
Making the ceviche:
In a medium bowl, toss together the hearts of palm, 2 ounces of the lime juice (keep the other 2 ounces for when you mix in the other ingredients), cumin, and garlic powder. The hearts of palm will start to fall apart as you toss with the spices but you only need to toss enough to coat the hearts of palm with all the spices. Allow the mixture to marinate for at least 30 minutes in the fridge.
After marinating, gently mix in the onion, tomato, cucumber, cilantro, avocado and 2 more ounces of the lime juice.
You can serve right away or refrigerate for 30 more minutes. My brother, who is a die hard carnivore really loved the taste! I took it as compliment. :) This recipe will yield about 10-12 tostadas.
Hope you enjoy!
-V
No comments:
Post a Comment