There are many ways to prepare a ceviche, eat it and love it too. The most delicious way will be fresh, and well treated. I love Peruvian Ceviche as do most of my friends. I love the flavor of the fish soaked in lime juice, and mixed with ajie roccoto, red crunchy onions and minced cilantro. Who doesn’t like that? Traditionally made with fish or seafood, lime juice, onions, aji roccoto and sometimes garlic and ginger, Peruvian Ceviche is the ultimate treat. But vegetables can also be prepared the same manner we would prepare fish or seafood for ceviche.
With the idea of a ceviche I came to think of this fresh corn ceviche salad. This vegan ceviche came about because of five beautiful ear corns my husband and son had picked at the farmer’s market this past Sunday.
I was writing a piece on chef Yotam Ottolenghi and was inspired on a grilled corn salad that I came across where the corn was simply seasoned with oil, salt and pepper and then grilled. So I decided to follow this path and opted to broil the corn with extra olive oil, salt and black pepper. Then I mixed the corn with fresh greens such like, cilantro, parsley, mint, jalapeños, tomato, and freshly picked red onions. A dressing of lime juice, tomatoes dripping juice, extra olive oil, a bit of aji rocoto, salt and freshly ground black pepper finish this out of the box ceviche salad.
The best way to approach the making of this dish is by starting with your mise en place (having all your ingredients together or ready before you start cooking); by cutting the onions, cleaning and drying all your greens and herbs while the corn is being broiled in the oven.
It is not your ordinary salad and it takes a little bit of preparation, but it is so good! Once you try it, you won’t regret the time invested on making it. The gratification of this salad apart from being delicious is that it is so healthy, light, and full of bold flavors. And very importantly this salad is low in calories and carbs; this is a good thing as this thought alone gives us a sense of wellness and consequently peace in our minds. A su salud!
- For the dressing:
- 1 lime juice
- 3 tablespoons extra virgin olive oil
- 2 tablespoons of the juice released by the tomatoes seeds or tomatoes
- ¼ to ½ teaspoon Peruvian rocoto aji (paste) or any other hot sauce
- Himalayan pink or kosher salt
- Freshly ground black pepper, to taste
- For the salad:
- 5 large ears of corn, shucked
- Extra-virgin olive oil
- Freshly ground pepper
- 1 large red onion, diced
- 1 tomato, peeled and diced
- 2 jalapeños, seeded, deveined and diced
- 1 cup mint leaves
- 1 cup parsley leaves
- 1 cup cilantro leaves and thin stems
Place the corn in a cooking tray. Brush the corn with olive oil and season with salt and pepper. If you have a grill then proceeds to grill the corn over moderately high heat. Otherwise, broiled the corn in the oven; turning it regularly. Broiled corn until crisp and tender. Once the corn cool down cut the kernels off the cobs and reserve until needed.
Meanwhile prepare the dressing. Mix well all the ingredients for the dressing and set aside.
In a large salad bowl combine the diced onions, tomatoes, jalapeños and the kernels corn. Add half of the dressing and toss. In another bowl combine all the greens, mint, parsley and cilantro. Toss with remaining dressing.
You can combine everything together, but I find that the greens stand better when season separately.
Another convenience way to serve this salad is by assembling it in individual plates, starting with the greens at the bottom and the corns and remaining ingredients on top following by the dressing. Serve at room temperature.
This post is also available in: Spanish