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You are here: Home / LIGHT MEALS / Appetizers / Still Life With Food

Still Life With Food

February 25, 2009 by Ellen Kanner 3 Comments

I always liked the idea of ceviche, fresh-as-hell seafood that “cooks” in its citrus marinade.  It’s the fish part that lost me.  Creating veggie ceviche had a bonus — a still life shot that had nothing to do with the photographer and everything to do with produce’s intrinsic beauty.
Lovely round purple onion, green jalapeno, bright red peppers, lemons, limes, oranges, ripe tomatoes, feathery green cilantro and parsley, it’s  a visual winner and a flavor knock-out.   Hearts of palm give the look of squid without the essential squidness — you know, the chew, the fish taste.  Hearts of palm and button mushrooms are mild, but sitting in a citrus-chili bath, they go wild.
Here’s what else I like about ceviche — it’s a great hangover recipe.  Don’t ask me how I know this.  However, in the event you’ve failed to show restraint and are feeling the worse for wear, a bowl of ceviche is bracing and refreshing and restorative.  If that doesn’t fix you up, try a B supplement and few glasses of water.  You’ll be better in no time.
Vegetable Ceviche
1 red onion, chopped fine
1 red pepper, chopped fine
1 jalapeno, chopped fine
3 ripe plum tomaoes, peeled and chopped
juice of 8 limes
juice of 2 lemons
juice of 3 oranges
2 tablespoons Dijon mustard
1 bunch of cilantro, chopped fine, plus more for garnish, if desired
1 bunch Italian parsley, chopped fine
2 cans sliced hearts of palm, rinsed, drained and sliced into squidlike rings
16 ounces fresh mushrooms, sliced
salt and pepper to taste
Place chopped onion, red pepper and jalapeno in a large bowl.  Add chopped tomatoes, juices from limes, lemons and oranges.  Stir together well, season to taste.  Add cilantro, parsley, hearts of palm and mushrooms.
Cover tightly and refrigerate for at least 4 hours or overnight, as time, jalapeno and citrus work their magic.
Stir and taste again.  Garnish with extra cilantro if desired.

dividerEK


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Filed Under: Appetizers, LIGHT MEALS Tagged With: cilantro, hearts of palm, jalapeno, lemons, limes, mushrooms, mustard, onion, oranges, parsley, red pepper, tomatoes

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Comments

  1. PHILIP BROOKER says

    February 25, 2009 at 2:35 pm

    It all sounds quite lovely…..I hear Peru is the place to go….nice blog

    Reply
  2. PHILIP BROOKER says

    February 25, 2009 at 2:37 pm

    if I was ever Knighted I would want to be called Sir Viche

    Reply
  3. edgy veggie says

    February 25, 2009 at 6:26 pm

    Would that it were in me to Knight you. Thanks for your kind remarks. You’re not so bad yourself.

    Reply

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Ellen Kanner ELLEN KANNER is a soulful vegan writer on food, wellness and sustainability with over 15 years' experience. She's a recipe developer for numerous publications...[Read More] .

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