Vegetarian Ceviche

ceviche3Pickled Red  Onions (see recipe)
(1) 14 oz can quartered artichoke hearts,  drained
(1) 14 oz can hearts of palm, drained & cut into  1/4’s
1 Cup marinated olives (see recipe)
1 head of  shaved fennel bulb
2 diced avocados
1 cup sherry  vinegar
1/4 cup lime juice
4 Tbsp Olive  Oil
1 Tbsp Red Pepper Flakes
2 bunches  cilantro, chopped

Directions:

Combine all  ingredients except for the avocados and refrigerate until ready to serve. When  ready to serve, toss in diced avocados.

Pickled Red Onions


2 Red onions shaved thin
1 red beet peeled and cut into quarters
1/2 cup granulated sugar
1.5 cups red wine vinegar
1/2 Cup water

Combine all ingredients, cover, and refrigerate overnight or up to 2 days. Drain when ready to use and add to vegetarian ceviche as needed. Note: Depending on the size of onions, all of the onions may not be needed. Add according to your preference.

 

 

Marinated Olives

1/2 Cup Green Picholine Olives
1/2 Cup Kalamata Olives
2 Tbsp Rosemary
2 Tbsp Thyme
2 Tbsp Parsley
3 Tbsp lemon Juice
4 Tbsp Olive Oil

Combine all ingredients in bowl, cover, and refrigerate.