Saturday, August 4, 2012

Vegan Crab-Less Jackfruit Ceviche

Is there anything JackFruit cant imitate? Well I am sure there is plenty, but jackfruit can imitate and become a pretty passable vegan crab-like ceviche, which is amazing. The texture is there and all you need is some good marinade and you've got the real vegan deal. I like using ketchup in my ceviche to get that sweet sea like taste, but I know many people are opposed to the use of ketchup. Each has their own ceviche recipe. This one just happened to stick with my palette.

~ 4 servings

1 10oz can of Young Green Jack Fruit (in salt brine, not in sugar syrup)
1 roma tomato 
2 serrano chilies 
1/4 cup brown onion 
1/4 cup cucumber 
1/4 cup cilantro 
Juice of 4-6 limes
3 Tablespoon Tapatio
3 Tablespoon ketchup

Rinse and drain the young green jackfruit, and squeeze all of the water out of them. Now chop  and shred up the young green jackfruit, roma tomato, serrano chilies, onion, cucumber, and cilantro, add them into a medium sized bowl. Add in the fresh squeezed lime juice, the tapatio, and the ketchup. Toss together until everything is coated in lime juice and fully mixed together. Add more tapatio, ketchup or lime juice to adjust to your palete. 

Refrigerate for about 20-30 minutes, just to allow all the flavors to come together. Serve on your favorite tostada.

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