Ceviche without any fish? Here, California walnuts are used as a replacement for seafood that’s traditionally used in ceviche for a totally vegan and plant-forward version.
1⁄2 cup fresh squeezed lemon juice
1⁄4 cup yuzu juice
1 1⁄2 tablespoons Aji Amarillo paste
1 tablespoon tamari soy sauce
1 tablespoon minced fresh garlic
1 tablespoon minced ginger
1 teaspoon sea salt
1 teaspoon pepper
2 cups California walnuts, blanched and broken into bite-size pieces
1 cup peeled, seeded and diced cucumber
1⁄4 cup finely diced red jalapeno pepper
1⁄4 cup finely diced green jalapeno pepper
1⁄4 cup finely diced seeded tomato
1⁄4 cup finely red onion
1/4 cup peeled and diced golden kiwi or mango
1⁄4 cup loosely packed cilantro, chiffonade cut, divided
3 green plantains
4 cups vegetable oil
Sea salt, to taste
Tajin Seasoning
Stir together all ceviche sauce ingredients in a small bowl.
Stir together walnuts, cucumber, peppers, tomato, onion, kiwi or mango and 3 tablespoons cilantro in a medium bowl, then stir in sauce. Cover and refrigerate until ready to serve.
Carefully score and peel plantains, removing any stringy tissue. Using a mandolin, make long thin slices following the natural curve of the plantain. Place on parchment lined baking sheets.
Heat oil in a large pot to 340°F. Gently add 4 to 5 plantain slices and fry until crisp. Drain on paper towel lined baking sheets and season with salt immediately. Repeat with remaining plantain strips
Wet the rims of eight small glasses and dip in Tajin spice. Spoon 4-oz. of finished ceviche into each glass and garnish with remaining cilantro. Serve with plantain chips.
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