Heirloom Tomato and Avocado Ceviche

Avocado Ceviche
Heirloom tomatoes stand in well for seafood in this Peruvian-style vegan ceviche.

Updated Jun 29, 2017 @ 4:08 pm

This recipe is from vegan chef Rachel Carr of Los Angeles restaurant Chavela, a plant-based restaurant serving up Peruvian cuisine with pan-Latin influences.

Heirloom Tomato and Avocado Ceviche

  • Serves: 2
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Ingredients

  • FOR THE BROTH:
  • Zest of 1/2 orange
  • 2/3 cup fresh orange juice
  • 1/2 cup fresh lemon juice
  • 1 large heirloom tomato
  • 3 tablespoons chopped red onion
  • 1 small garlic clove
  • 1/2 small habanero chile
  • 2 tablespoons agave syrup
  • 2 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper to taste
  • Chopped cilantro, for garnish
  • FOR THE CEVICHE:
  • 2 medium heirloom tomatoes, chopped into ½-inch cubes
  • 1 large avocado, chopped
  • 1/4 cup red onion, julienned
  • 1/4 cup cilantro, chopped
  • Juice of 1 lime
  • 1/4 teaspoon salt

Directions

  1. Make the broth: Blend everything (except the cilantro) until smooth and strain through a fine-mesh sieve. Season to taste with salt and pepper and refrigerate until ready to use.
  2. Make the ceviche: In a bowl, toss the ceviche ingredients until well coated with the lime juice. To serve, place the dressed tomato and avocado in a bowl and pour some of the broth over the top. Garnish with cilantro and serve.