Walnuts replace fish in this fresh tangy and slightly spicy dish. Serve with crunchy plantain chips, or even tortilla chips.
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, broken into bite-size pieces
1 cup peeled, seeded and diced cucumber
3/4 cup peeled and diced mango
1/4 cup finely diced green jalapeno pepper
1/4 cup finely diced red jalapeno pepper
1/4 cup seeded and finely diced tomato
1/4 cup finely diced red onion
1/4 cup thinly sliced fresh cilantro
Tajin seasoning and additional sliced cilantro(optional garnishes)
Plaintain chips
Stir together all ceviche sauce ingredients in a small bowl.
Drop walnuts into a pot of boiling water; stir and cook for 1 minute. Remove with a slotted spoon and drop into a bowl of ice water. Drain well.
Stir together walnuts, cucumber, mango, peppers, tomato, onion and cilantro in a medium bowl, then stir in Ceviche Sauce. Cover and refrigerate until ready to serve.
If desired, wet the rims of eight small glasses and dip in Tajin spice. Spoon 1/2 cup of finished ceviche into each glass and garnish with cilantro. Serve with plantain chips.
RECIPE TIPS:
A simple but tasty dish of colorful roasted root vegetables is seasoned with balsamic vinegar, fresh herbs and toasty California walnuts.
This vegetarian empanada is packed with a seasoned walnut mushroom filling and is served with a tangy yogurt and cilantro sauce.
This better-for-you tuna salad with celery, apples and crunchy walnuts is flavored with an herby green goddess dressing and wrapped in spinach tortillas.
