Heirloom Tomato Ceviche

tomato_ceviche-2
Meaty heirloom tomatoes stand in well for seafood in this raw vegan Peruvian style ceviche. The mildly spicy citrus broth is very refreshing on a hot summer day!

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 chili
2 Tablespoons agave
2 Tablespoons olive oil
salt and pepper to taste
Blend and strain through a fine mesh colander. Chill until ready to use.

For the ceviche:
2 medium heirloom tomatoes, chopped into 1/2” cubes
1 large avocado, chopped
1/4 cup red onion, julienned
1/4 cup cilantro, chopped
juice of 1 lime
1/4 teaspoon salt
Toss the ceviche ingredients until well coated with the lime juice.
To serve, place the dressed tomato and avocado in a bowl and pour in some of the broth. Garnish with fresh cilantro.

 

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