Walnut Ceviche
DESCRIPTION
Walnuts replace fish in this fresh tangy and slightly spicy dish. Serve with crunchy plantain chips, or even tortilla chips.
Total Time
Prep Time
30 Mins
Cook Time
1 Mins
Total Time
31 Mins
Nutrition
Calories
221
Total Fat
190
Saturated Fat
1.5
Polyunsaturated Fat
15.4
Monounsaturated Fat
2.27
Cholesterol
0
Sodium
180
Carbohydrates
10
Dietary Fiber
3
Total Sugars
4
Protein
4
Vitamin D
0
Calcium
35
Iron
25
Potassium
230
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, 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
Preparation
- 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:
- 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.