Vegetable Ceviche With Tiger Milk

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.


  • 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.

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