Vegetable Ceviche with Tiger Milk

When I was in Peru I fell in love with ceviche, a simple dish made with fresh fish.  One night at a restaurant in Lima I saw “vegetable ceviche” on the menu and ordered it.  It was so different and tasty I decided to design my own version.  Tiger milk is a sauce for ceviche that is made with minced white fish, but I use coconut milk for this vegan version.  I actually won an award in a chef competition with this recipe, and I’ve been serving it at my “Around the World” dinners for the past year.  It requires a bit of preparation with so many ingredients, but it is worth it, I promise!

Ingredients (serves 4):
1 cucumber, peeled, seeded and chopped
1/2 red onion, sliced very thinly into half moon shapes
1 can artichokes, drained and chopped
1 avocado, chopped
3/4 cup corn kernels, steamed or blanched
3/4 cup broad beans (can use edamame beans)
12 cherry tomatoes, quartered
1 red potato, cut into 1/2” cubes, boiled in salted water
1/2 sweet potato,cut into 1/2” cubes, boiled in salted water
1/4 cup dried Peruvian corn, toasted in a dry pan
handful of sprouts or micro-greens
1/4 cup quinoa, toasted in a dry pan

Combine all ingredients except sprouts and quinoa in a large bowl and spoon into individual short glass bowls or cocktail glasses.  Pour over enough tiger milk to cover one third of the vegetables.  Garnish with sprouts and toasted quinoa

Tiger Milk:
1/2 cup coconut milk (not light)
one green onion
1 tsp. ginger, chopped
1 garlic clove, chopped
6 sprigs of cilantro, including stems
juice of 2 limes
1 celery stalk
1/2 tsp. jalapeno, chopped
1/2 tsp. salt

Blend all Tiger Milk ingredients in a blender until smooth.  Taste for more salt. 

AppetizersEvan Wei-Haas