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Vegetable Ceviche Tostada | DIRT

DIRT

Vegetable Ceviche Recipe
  • 12 tostadas (do yourself a favor and buy them at Taquiza)
  • 1 bunch radishes, sliced very thin on a mandolin
  • 1/2 red onion, sliced very thin on a mandolin
Pickled Carrots
  • 5 large carrots, small-diced

For pickling liquid:

  • 1 cup sugar
  • 1 cup kosher salt
  • 3 cups apple cider or rice vinegar
  • 3 cups water
  • 3  fresh bay leaves
  • 3 TBSP mustard seeds
  • 1 TBSP black peppercorn
  • 1 TBSP coriander seed
  • 1 TBSP cumin seed
  • 8 cilantro stems
Instructions
  • Bring pickling liquid to a boil.
  • Turn down to a simmer for 5 minutes. Strain and pour over diced carrots and let sit until liquid cools, then strain liquid off.
  • The liquid may be refrigerated and used at a later date for pickling again.
Cranberry Beans
  • 2 cups cranberry beans
  • 5 cups vegetable stock
  • 3 whole garlic cloves
  • 1/2 cup shallots, finely chopped
  • 3 sprigs thyme
  • 1/2 cup olive oil
  • 2 TBSP parsley, finely chopped
  • 2 TBSP high-quality sherry vinegar
  • 2 TBSP honey
Instructions
  • Add all ingredients into a pot and bring to a boil.
  • Turn down to a simmer and cook covered until beans are just tender, about 45 minutes if using fresh beans, 2 hours if using dried.
Sauteed Shiitakes
  • 1 pound shiitake mushrooms, sliced thin
  • 4 whole garlic cloves
  • 2 sprigs thyme
  • 1/4 cup olive oil
Instructions
  • Heat a large saute pan over medium heat. Add olive oil, garlic, and thyme until herbs begin to sizzle.
  • Add mushrooms and season with salt.
  • Cook until barely tender and cool until needed.
Avocado-Cashew Cream
  • 1/2 cup raw cashews, soaked overnight in water
  • 2 avocados, diced
  • 1/2 bunch cilantro
Instructions
  • Blend all ingredients until smooth in a blender.
  • Season with salt to taste.
Smoky Carrot Hot Sauce 
  • 3 carrots, sliced thin
  • 3 plum tomatoes, cut in half
  • 1 sweet onions, peeled and medium-diced
  • 1/4 cup chile d’arbol, stems removed and toasted until slightly blackened
  • 1/4 bunch cilantro and stems
  • 1 TBSP honey
Instructions
  • Cook down all ingredients together in a small sauce pot until carrot is tender and cooked through.
  • Blend in a blender until smooth.
  • Season with salt to taste.

Ceviche Juice Mix
  • 2 lemons, juiced
  • 1 lime, juiced
  • 1/2 orange, juiced
Instructions
  • Mix all juices together. Add all vegetables to juice until coated.
  • Toss with 2 TBSP of chopped cilantro leaves.
Putting It All Together
  • Lay out tostadas and top each one with a generous amount of avocado puree.
  • Top with vegetable mix and garnish with carrot hot sauce.
  • Enjoy the party in your mouth!!! If you missed this dish in LA and don’t want to make it yourself, catch me making it at the “Made in Miami” dinner during SEED Food & Wine Festival.

 

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