California Walnut Ceviche with Mariquitas

By Chef Jon Severson
Total Time
45 Mins
Serves
8
Serving Size
1/2 cup
Meal
Dinner Lunch Snack
Course
Appetizers Main Snack

DESCRIPTION

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.

Prep Time
30 Mins
Cook Time
15 Mins
Total Time
45 Mins
Calories
350
Total Fat
26
Saturated Fat
2.5
Polyunsaturated Fat
15.4
Monounsaturated Fat
7.001
Cholesterol
0
Sodium
780
Carbohydrates
30
Dietary Fiber
4
Total Sugars
13
Protein
6
Vitamin D
0
Calcium
40
Iron
25
Potassium
570

Ingredients

Ceviche Sauce

  • 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

Walnut Ceviche

  • 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

Mariquitas (Plantain Chips)

  • 3 green plantains
  • 4 cups vegetable oil
  • Sea salt, to taste

Garnish

  • Tajin Seasoning

Preparation

  1. Stir together ​all​ ceviche sauce ingredients in a small bowl.
  2. Stir together​ w​alnuts, 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.
  3. 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.
  4. 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
  5. 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.