Vegetarian ceviche

Today’s recipe was submitted by iRun reader Amy. Do you want to get in on the What’s Cookin’, iRunNation action? It’s easy: just e-mail your recipe to webeditor@irun.ca or submit it here. No recipe too big or too small to be considered. (Please note: The Shuffler kindly requests that you avoid recipes featuring peas – yuck!!).

Vegetarian Ceviche

Ingredients:

1 ripe avocado

1 small red onion

1 red or orange bell pepper

1 cup cherry tomatoes

1 cucumber

1 can hearts of palm

½ cup chopped cilantro

Dressing:

Juice from 2 limes (approx. 1/3 cup)

3 tbsp olive oil

1 tsp cumin

salt and pepper to taste

**note: adjust ratio of lime juice to oil according to preference. I like 2:1 for this recipe as lime should generally be the more prominent flavour in a ceviche.

Directions

1. Dice avocado, onion, pepper, and cucumber. Slice cherry tomatoes in half.

2. Slice the hearts of palm and pop out the centre so they look like rings.

3. Combine vegetables in a salad bowl, along with chopped cilantro.

4. In a separate bowl, mix lime juice, olive oil and cumin. Add salt and pepper to taste.

5. Pour dressing over salad and toss.

6. Set aside and chill for at least 30 minutes before serving so that the vegetables can marinate in the dressing.  It’s important that the onion has a chance to tenderize in the lime juice. This will reduce sharpness.