Vegan Chayote Ceviche
Vegan ceviche can be made using a secret ingredient: Chayote! Instead of using fish, we’re going to mimic the texture with chayotes to make a vegan ceviche. You can also use the same technique to make vegan fish tacos with it!
2 chayotes
1½ cups lime juice
¼ cup fresh orange juice
1 Tbsp. ground up nori or seaweed of choice
1 red onion, diced
1 cup cherry tomatoes, cut in half
4 radishes, cut into thin half-moons
1 jalapeño, stemmed, seeded and finely chopped
1/3 cup chopped cilantro + extra for garnish
1 mango, cubed
½ cup fresh corn kernels
1 large ripe avocado, diced
1 – 2 Tbsp. olive oil
Salt, to taste
Tortilla chips for serving
In a medium pot bring water to a boil. Place chayote into the pot and cook for 15 mins, or until a knife or fork can be inserted easily. They should still be firm enough to hold their shape, not become mushy. Meanwhile, prepare an ice bath. Place chayote into the ice bath to stop them from cooking further. Drain well. Once cool enough to handle, peel them and discard seeds and tough areas, then cut into ½-inch cubes.
In a separate bowl, place onions and cover with water and some lime juice. Cover and refrigerate. In a glass bowl, add lime juice, orange juice, and seaweed and whisk to combine. Add cubed chayote and gently combine with the marinade. Making sure it is covered completely in lime juice. Cover and chill for at least 30 minutes, I find 2-4 hours is best.
When ready to serve; in a large serving bowl, place drained red onion, tomatoes, radishes, jalapenos, cilantro, mango, and corn. Reserve some of the lime marinade, and drain the marinated chayote. Add chayote to the bowl with the fruit and veg, along with 1 tbsp olive oil, gently fold to mix with your hands. Taste and add more oil, lime juice or salt as necessary. Garnish with extra cilantro. Serve immediately with tostadas, tortilla chips or saltine crackers.
--The Edgy Veg
2 chayotes
1½ cups lime juice
¼ cup fresh orange juice
1 Tbsp. ground up nori or seaweed of choice
1 red onion, diced
1 cup cherry tomatoes, cut in half
4 radishes, cut into thin half-moons
1 jalapeño, stemmed, seeded and finely chopped
1/3 cup chopped cilantro + extra for garnish
1 mango, cubed
½ cup fresh corn kernels
1 large ripe avocado, diced
1 – 2 Tbsp. olive oil
Salt, to taste
Tortilla chips for serving
In a medium pot bring water to a boil. Place chayote into the pot and cook for 15 mins, or until a knife or fork can be inserted easily. They should still be firm enough to hold their shape, not become mushy. Meanwhile, prepare an ice bath. Place chayote into the ice bath to stop them from cooking further. Drain well. Once cool enough to handle, peel them and discard seeds and tough areas, then cut into ½-inch cubes.
In a separate bowl, place onions and cover with water and some lime juice. Cover and refrigerate. In a glass bowl, add lime juice, orange juice, and seaweed and whisk to combine. Add cubed chayote and gently combine with the marinade. Making sure it is covered completely in lime juice. Cover and chill for at least 30 minutes, I find 2-4 hours is best.
When ready to serve; in a large serving bowl, place drained red onion, tomatoes, radishes, jalapenos, cilantro, mango, and corn. Reserve some of the lime marinade, and drain the marinated chayote. Add chayote to the bowl with the fruit and veg, along with 1 tbsp olive oil, gently fold to mix with your hands. Taste and add more oil, lime juice or salt as necessary. Garnish with extra cilantro. Serve immediately with tostadas, tortilla chips or saltine crackers.
--The Edgy Veg