Walnut Ceviche
Description
Walnuts replace fish in this fresh tangy and slightly spicy dish. Serve with crunchy plantain chips, or even tortilla chips.
Ingredients
Ceviche Sauce
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1/2 cup fresh squeezed lemon juice
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1/4 cup yuzu juice
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1 1/2 tablespoons Aji Amarillo paste
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1 tablespoon tamari soy sauce
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1 tablespoon minced fresh garlic
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1 tablespoon minced ginger
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1 teaspoon sea salt
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1 teaspoon pepper
Walnut Ceviche
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2 cups California walnuts, broken into bite-size pieces
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1 cup peeled, seeded and diced cucumber
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3/4 cup peeled and diced mango
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1/4 cup finely diced green jalapeno pepper
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1/4 cup finely diced red jalapeno pepper
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1/4 cup seeded and finely diced tomato
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1/4 cup finely diced red onion
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1/4 cup thinly sliced fresh cilantro
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Tajin seasoning and additional sliced cilantro(optional garnishes)
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Plaintain chips
PREPARATION
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Stir together all ceviche sauce ingredients in a small bowl.
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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.
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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.
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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.
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RECIPE TIPS:
- Red jalapeno peppers are simply ripe green jalapenos. If you can’t find the red variety, simply substitute green.
- Meyer lemon juice or lime juice may be substituted for the yuzu juice.
- 1 1/2 tablespoons of minced habanero and bell pepper may be substituted for Aji Amarillo paste.
NUTRITION
- Calories: 221 cal
- Total Fat: 190 g
- Saturated Fat: 1.5 g
- Polyunsaturated Fat: 15.4 g
- Monounsaturated Fat: 2.27 g
- Cholesterol: 0 mg
- Sodium: 180 mg
- Carbohydrates: 10 g
- Dietary Fiber: 3 g
- Total Sugars: 4 g
- Protein: 4 g
- Vitamin D: 0 mcg
- Calcium: 35 mg
- Iron: 25 mg
- Potassium: 230 mg