Ceviche is a traditional dish usually made with fish or fresh seafood. The main idea is to cook the fish with lemon juice and season it with salt & pepper. There are many variations of this dish but essentially involves fish, lemon juice and fresh pico (tomato, onion and coriander). Served with tostadas, tortilla chips or crackers, ceviche is a classic dish to have as a meal on its own or as a side in the summer months. This ceviche takes the same idea but uses maiz pozolero/hominy as the main ingredient. Maiz pozolero is often used in pozole or menudo, both very traditional Mexican soups. This maiz, which is different from regular yellow corn, is hearty, with a very chewy consistency and intense corn flavour. It is the consistency that works great in this vegetarian version of ceviche. It brings flavour and texture to the dish and goes perfectly well with the zingy flavours from the marinade and fresh vegetables. This is a fantastic way to use a new ingredient in your meals!
Veggie Ceviche *Small portion*
-½ cup Maiz Pozolero/Hominy rinsed and drained
-½ cup mix coloured peppers, diced
-1 Jalapeno, diced
-¼ cup onion, finely diced
-Olives to taste
-2 large tomatoes, seeded and diced
-4-5 Coriander sprigs, chopped
-Lemon juice to taste
-Salsa Valentina to taste
-Salt & Pepper to taste
1 Bring a medium pot with water to a boil and add the maiz. Let it cook for 15 minutes. Remove from the heat and let it cool.
2 In a small bowl mix the lemon juice, a few drops of salsa Valentina, salt and pepper to taste. This will be the marinade and dressing at the same time.
3 Slice your onions and add them to the marinade as well as the cooled down corn kernels. Let these two ingredients absorb the flavours while you prepare the rest of the vegetables.
4 Add the peppers, jalapenos, olives, tomatoes and coriander and mix well. Check the seasoning and add more lemon juice or salt and pepper if needed. Let the ceviche marinate for at least 15 minutes.
5 Serve cold with some avocado slices and enjoy!
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