Nothing screams individuality like a ceviche recipe. Each country; each region within a country has its own unique way of preparing this famous sea food dish. However, Ecuador, Peru, and Chile are noted for having the greatest variety. I learned how to make this lime-cooked dish while living in Ecuador; identifiable by the popcorn garnish. Although I have sampled the fish version several times, my preference is with palmettos (palm of heart). Here is my own vegan spin. Admittedly, I am not one for ever using exact measurements; especially for this dish. This is one that I sample along the way, until I get the lime flavoring just perfect.
Cuenca, Ecuador
Ingredients
5 Tomatoes
2 Red Bell Peppers
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Jalapeno Pepper
1 Red Onion
4 Cloves Garlic
1 Can Palmettos (Palm of Heart)
1/4 Cup Popcorn Kernels
1-2 Cups Orange Juice
Limes
Ketchup
Salt
4-5 Servings
5 Tomatoes
2 Red Bell Peppers
1 Green Bell Pepper
1 Yellow Bell Pepper
1 Jalapeno Pepper
1 Red Onion
4 Cloves Garlic
1 Can Palmettos (Palm of Heart)
1/4 Cup Popcorn Kernels
1-2 Cups Orange Juice
Limes
Ketchup
Salt
4-5 Servings
Roast tomatoes, 2 red bell peppers and garlic in the oven until the skin is browned and easy to remove. Dice the jalapeno pepper, green and yellow bell peppers, and onion. Cut the palmettos into larger chunks. Once roasted veggies have cooled, peel the skin off and place veggies in a blender or food processor; discarding skins in compost. Blend until smooth. Add diced veggies and blended liquid to a large bowl; mixing all ingredients together. Add one cup of orange juice, some lime and some ketchup; mix and taste. This is a good point to slowly add more ketchup, lime, salt, and orange juice until it tastes good to you. I like mine tangy; so I add a ton of lime.
Cover and set aside while you make the popcorn garnish. I had never made homemade popcorn until Ecuador; and have never made bag popcorn since. Add kernels to bottom of pot. Add enough oil to cover the kernels. Cook on a high fire/heat with a lid over the pot. At the first pop, constantly move and shake the pot over the fire until the popping gets less frequent; then, remove from heat.
Serve ceviche with a handful of popcorn on top.
Buen Provecho!
Cover and set aside while you make the popcorn garnish. I had never made homemade popcorn until Ecuador; and have never made bag popcorn since. Add kernels to bottom of pot. Add enough oil to cover the kernels. Cook on a high fire/heat with a lid over the pot. At the first pop, constantly move and shake the pot over the fire until the popping gets less frequent; then, remove from heat.
Serve ceviche with a handful of popcorn on top.
Buen Provecho!
Vegan Ceviche
I've begun using fresh squeezed orange juice in my recipe since finding this interesting gadget in our new house.
