Tuesday, February 2, 2016

Make This! Vegan Ceviche

By Wendy Kam Marcy

One of the highlights of my trip to Cabo San Lucas was my private cooking class with the very talented Chef Edgar Chavez who's also the Culinary Director at the beautiful Pueblo Bonito Pacifica Resort & Spa.

Los Cabos is known for having some of the freshest fruits and veggies, and produce is conveniently sourced from local organic farms all year round.

Vegan ceviche is a popular appetizer served at the resort's restaurant and as a mid-day poolside snack. This colourful dish is light, refreshing and packed with crunch. The sweet, spicy and tangy flavours definitely have my tastebuds doing a happy dance!

Best part is it's a dish you can easily whip up at home! Chef Edgar's secret ingredients include...

  • 1/4 cup of green onion
  • 1 carrot
  • 1 turnip
  • 3 radishes
  • 1 small yellow zuchini
  • 1 tomato (or handful of cherry tomatoes)
  • if you can find mustard greens, it adds a nice spicy flavour (almost like horse radish)
  • 1 avocado
  • 2 key limes
  • half a lemon
  • 1/4 cup of extra virgin olive oil
  • sea salt and black pepper

Finely chop ingredients in the order listed above and mix in a large bowl with the olive oil. Squeeze in the lime and lemon juice. Sprinkle sea salt and black pepper to taste. If you like it extra spicy, throw in a bit of chopped jalapeno pepper. I also love cilantro so I put some of that in as well.

This recipe serves 4. Add chips or crackers and enjoy!


Wendy Kam Marcy is the Marketing Director at Adfluent Media (a Certified Google Partner + digital strategy agency). She also teaches content marketing and blogging at Camp Tech and is a Mom to a rambunctious little boy.

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