Mmm the amazing Milagro Cantina vegan ceviche…
Summer is hot. As a lady that loves the heat and loves Mexican food, the weather can really make it so the two cannot co-exist. We tend to turn to fresher, breathable foods in the summer that allow us to feel light and airy, instead of full and weighed down. The sun can make us feel tired all on it’s own, it does not need the help of our heavy bean filled burrito.
I few months ago I was invited to Milagro Cantina Mexicana for a very special vegan meal. My favorite item was the vegan ceviche. A crisp, cool, and refreshing salad bursting with flavour, perfect for this hot weather we are having. I began to crave this dish daily. So one evening after a bottle of wine, I decided it was time to create my own version. This is sooo easy, even those without a domestic bone in their body can make it.
My vegan ceviche!
1 large tomato, cubed with seeds removed
1/2 jicama, cubed
1/2 cucumber, cubed
1 mango, cubed
3 garlic cloves, minced
1/2 jalapeno, minced
1/2 – 1 avocado, cubed
1/2 zucchini, cubed
Juice of 3 limes
1 lemon, juiced
1/4 tsp Himalayan rock salt, to taste
1 tsp agave or maple syrup
1 ear corn
2 stems green onion, chopped
1/4 cup cilantro leaves, finely chopped
1/8 tsp red chili pepper flakes
- Chop all vegetables (except avocado) into small cubes and place them in a shallow dish. Combine the citrus juice with the salt, pepper flakes and agave, mix well and pour into your vegetables. Let the veggies sit for a minimum of one hour. I like to let them marinate overnight, and really allow the flavours to infuse with one another.
- When your vegetables are marinated, add onions, avocado and cilantro. Mix all of your ingredients together and serve with fresh romaine or kale leaves, tortilla chips or saltine crackers and your favorite hot sauce. Traditional Tabasco is great with this!
Check out my this video where I learn to eat my ceviche the Mexican way!