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colorful vegetable ceviche

Colorful Vegan Ceviche

from “Nobu’s Vegetarian Cookbook”Much of what makes Nobu’s cuisine so appealing is the elegant display. This requires prep work and perhaps more time than the average hungry cook may be willing to invest at the end of a busy day. Happily, there’s exceptions like this citrus-spiked vegetable ceviche. It’s fishless and fantastic.
Servings 2

Ingredients
  

  • 8 ounces fresh vegetables such as tomatoes, bell pepper, cucumber, purple or sweets onion, red turnip, and myoga ginger buds. Persimmon can be added when available.
  • 1/3 ounce cilantro leaves 2/3 of leaves roughly chopped, and the rest finely minced
  • 2 tablespoons ceviche sauce recipe below
  • Micro greens for topping

Instructions
 

  • Cut the vegetables into bite-size pieces. Some vegetables need to be blanched until tender but crisp, such as asparagus, okra, and cauliflower.
  • Combine minced cilantro leaves with the ceviche sauce (recipe below) in a large bowl, add chopped cilantro and vegetable pieces, and toss.
  • Arrange on plate and top with the micro greens.