Ceviche vegetariano
This Ecuadorian ceviche vegetarian is an umami-laden bowlful of mushrooms, lupin beans, avocado, bits of tomato and fresh hearts of palm in a refreshing lime broth. Serve it with classic Ecuadorian ceviche accompaniments: plantain and yuca chips and, best of all, popcorn. Aji amarillo, the vivid yellow-orange table salsa, is made from the Andean pepper of the same name.
From the story: Land and sea ceviches from Peru and Ecuador
Deflame the onion: In a medium bowl, combine the chopped onion with 2 teaspoons salt. Stir in 1 cup hot water, and set aside for 10 minutes. Drain the onions and reserve the soaking water, pressing on the onions to extract all liquid. Rinse the onions and pat dry (this step may be done several hours ahead). Place the onions in large mixing bowl.
Cut the florets vertically into ¼-inch-thick slices. Cook 2 minutes in boiling salted water, drain, then chill with ice cubes to stop the cooking process. Drain again and pat dry (this step may be done up to 1 day ahead). Add the cauliflower to the onions.
Shave the corn from the cob and add to bowl. Seed the tomatoes and discard the pulpy bits. Cut the tomato “meat†into small dice and add to the bowl. Add the beans, mushrooms and hearts of palm. Dish can be prepared to this point several hours ahead and refrigerated.
A few minutes before serving, stir in the cilantro, 1/3 cup of the lime juice and reserved onion water. Taste the mixture; it should be tangy and flavorful. Add salt and remaining lime juice as needed. If it’s too acidic for your taste, stir in a few ice cubes for a moment or two to dilute, then discard the ice. Gently stir in the avocado. This makes about 2 quarts ceviche.
To serve, place the ceviche in a large shallow bowl, or divide among individual bowls, and pass the garnishes separately.
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