Fresh, light and full of flavour this peach ceviche is an imaginative and 100% plant-based adaptation of the typical Peruvian dish.
- 2 cups of diced peach
- ½ cup diced cucumber
- ¼ cup of coconut milk
- ¼ cup of lemon juice
- ¼ cup if water
- 1 small red onion
- ½ chili pepper
- 1 5 cm piece of ginger
- 2 tablespoons of coriander leaves.
- 1 teaspoon of salt
- 6 ice cubes + for the onion
- Cut half of the red onion into rustic cubes, and the other half into delicate strips, like a half moon. Transfer the cubes to the blender glass and dip the strips in a bowl with water and ice, to balance the acidity.
- Cut the chili pepper into smaller pieces and discard the seeds if you want a less spicy ceviche. Transfer to a blender.
- Add ginger, lemon juice, coconut milk, water, salt, and half the coriander leaves to the blender glass. Beat and strain.
- Wrap the peach in cubes with the liquid. Drain the onion water and add it too. Refrigerate for 30 min.
- Remove from the refrigerator, add the cucumber and 6 ice cubes and mix the ceviche gently for 2 min before serving. Remove the ice cubes from the ceviche and discard.
- Cut the coriander into strips, add to the ceviche and serve immediately.
Serve with baked sweet potato chips, it's delicious!
To prepare the chips, just thinly slice the sweet potato, season with olive oil, salt and pepper and bake at 180 degrees in a pan smeared with oil for 25 min (or more, depending on the thickness of the potato slice), turning in half the time.
Recipe and images by Chef Luisa Mafei from blog Cozinha Afetiva https://www.luisamafei.com/post/ceviche-de-pessego