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| Dog Days of Summer Ceviche |
Have you ever had a feeling that you don’t belong? Well, I feel this way every year when summer comes around. I simply do not enjoy the heat and the sun beaming on my face at all times. I am seriously thinking of moving to Alaska one day. Today I did not feel like using the stove, so I decided to make ceviche. I call it Dog Days of Summer Ceviche. My feline friend Dewey (THE DUDE) would not like the name, but he can’t read yet, so I am not worried.
Cheers!
Dog Days of Summer Ceviche (4 Servings)
Ingredients
2 large tomatoes, diced
4-oz package shiitake mushrooms, roughly chopped, stems trimmed
1 jalapeño pepper, seeded and finely chopped
3 hearts of palm, sliced into rings
1 avocado, seeded and chopped (added at the end, see instructions below)
1 tablespoon cilantro, finely chopped (parsley may be substituted)
1 cup freshly squeezed lime juice (about 4-5 limes)
1 tablespoon olive oil (optional)
1-2 teaspoons vegan sugar (I used vegan raw cane sugar)
¼ teaspoon white pepper (optional)
¼ teaspoon ground sea or regular salt
Dash of favorite hot sauce
Directions
In a large storage container, combine the tomatoes, shiitake mushrooms, jalapeno pepper, hearts of palm, and cilantro. Toss gently and season with salt.
In a medium bowl, whisk lime juice, sugar, white pepper (if using), and olive oil (if using). Add the marinade to the ceviche mixture. Toss gently and marinade in the refrigerator for at least two hours or overnight. When ready to serve, add the avocado and a dash of hot sauce.
Cheers!
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| That's my DUDE! |
Dog Days of Summer Ceviche (4 Servings)
Ingredients
2 large tomatoes, diced
4-oz package shiitake mushrooms, roughly chopped, stems trimmed
1 jalapeño pepper, seeded and finely chopped
3 hearts of palm, sliced into rings
1 avocado, seeded and chopped (added at the end, see instructions below)
1 tablespoon cilantro, finely chopped (parsley may be substituted)
1 cup freshly squeezed lime juice (about 4-5 limes)
1 tablespoon olive oil (optional)
1-2 teaspoons vegan sugar (I used vegan raw cane sugar)
¼ teaspoon white pepper (optional)
¼ teaspoon ground sea or regular salt
Dash of favorite hot sauce
Directions
In a large storage container, combine the tomatoes, shiitake mushrooms, jalapeno pepper, hearts of palm, and cilantro. Toss gently and season with salt.
In a medium bowl, whisk lime juice, sugar, white pepper (if using), and olive oil (if using). Add the marinade to the ceviche mixture. Toss gently and marinade in the refrigerator for at least two hours or overnight. When ready to serve, add the avocado and a dash of hot sauce.
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