AI summary (TL;DR)
This vegetable ceviche recipe from the Fridays From The Garden Cookbook combines roasted beets, heirloom tomatoes, avocado, Persian cucumbers, snap peas, cilantro, jalapeño, and white onion, dressed with lemon juice, extra-virgin olive oil, and salt. After roasting and cooling the beets, all ingredients are cut into small squares, mixed, and chilled for 20-30 minutes. Serve the ceviche cold with corn tostadas for a fresh, colorful appetizer, as originally featured by Karen Drijanski & Eduardo Plaschinski for Flamingo Estate.
Source: Fridays From The Garden Cookbook
10 min
20 min
4 pers
Appetizers
By Karen Drijanski & Eduardo Plaschinski for Flamingo Estate
This recipe originally appeared in the the Fridays From The Garden Cookbook by Flamingo Estate. Buy The Cookbook Now.
Ingredients
- 2 ripe Avocados
- 1 lb Heirloom Tomatoes
- 1 lb Beets (can be mix of chioggia, red and golden)
- 1 lb Persian Cucumbers
- 1 cup Cilantro, leaves, chopped
- 1/2 lb Snap Peas
- 1/4 of 1 White Onion, finely chopped
- 2 Jalapeño, seeds removed and finely chopped
- Juice of 4 Lemons
- Flamingo Estate Extra-Virgin Olive Oil
- Salt to taste
Steps
Step 1
Cut the beets into 1/2 inch squares.
Step 2
Toss in a bowl with just enough olive oil to get them shiny, salt and black pepper. Roast in the oven at 375 Fahrenheit until tender. Let them cool.
Step 3
Cut the tomatoes, cucumber and avocado into 1/2 inch squares. Place in a bowl.
Step 4
Add the snap peas and beets (once cooled) to the veggie bowl.
Step 5
Add the cilantro, jalapeño, onion, lemon juice, olive oil and salt.
Step 6
Depending on the temperature, cool the ceviche for 20-30 minutes in the refrigerator.
Step 7
Remove from the refrigerator, mix well to incorporate the liquid and serve with corn tostadas.
Fridays From The Garden Cookbook
