Zucchini Ceviche - Recipe by Chef Jason Wyrick

[Guest guest]

The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Zucchini Ceviche

Type: Main Dish Serves: 2

Time to Prepare: 15 minutes of labor + 4 hours to marinate

Ingredients

2 zucchini, chopped

¼ or a red onion, sliced

1 roasted red pepper, sliced

6 green olives, sliced

2 tbsp. of chopped parsley leaves

1 tsp. of fresh oregano leaves

Juice of 2 limes

Instructions

Slice the zucchini in half along the length.

Chop each zucchini half into bite-sized pieces.

Slice the red onion into 1” strips.

Slice the roasted red pepper into 1”-2” strips.

Slice the olives.

Chop the parsley.

Remove the oregano leaves from the stems.

Juice the limes.

Toss everything together.

Allow it to sit for at least 4 hours.

The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Kitchen Equipment

Glass Mixing Bowl

Knife

Measuring Spoon

Presentation

This is colorful enough that it looks nice without any adornment.

However, you can also put it on a bed of lettuce if you don’t want

to simply have it sitting on the plate.

Time Management

The longer this sits, the better it gets. Consider the four hours as the minimum marinating time.

Complementary Food and Drinks

I love to serve this over a bed of steamed cous cous.

Where to Shop

All of the ingredients should be easy to find, though you will find the best price on the roasted red

pepper at Trader Joe’s and Fresh & Easy. Of course, you can always roast your own.

How It Works

The zucchini provides the base for the recipe and its relatively soft flesh, for a squash, takes the

lime juice quite well. The juice, being an acid, will cut into the ingredients and start to soft cook

them. The red onion is for pungency and the roasted red pepper is for sweetness and a lush taste.

The olives are for a shot of saltiness. The herbs provide a deep, fresh aromatic quality to the

ceviche.

The Vegan Culinary Experience – Education, Inspiration, Quality * www.veganculinaryexperience.com

Recipe by Chef Jason Wyrick

Chef’s Notes

Ceviche is traditionally a fish based recipe, but I thought the zucchini turned out incredibly well.

Nutritional Facts (individual servings in parentheses, does not include any options)

Calories 163.7 (81.9)

Calories from Fat 37.0 (18.5)

Fat 4.1g (2.0g)

Total Carbohydrates 21.7g (10.8g)

Dietary Fiber 5.8g (2.9g)

Sugars 13.9g (7.0g)

Protein 10.5g (5.2g)

Salt 503mg (252mg)

Vitamin A 134% (67%)

Vitamin B6 41% (20.5%)

Vitamin C 570% (285%)

Calcium 10% (5%)

Iron 19% (9.5%)

Thiamin 12% (6%)

Riboflavin 8% (4%)

Niacin 14% (7%)

Folate 22% (11%)

Phosphorous 32% (16%)

Potassium 49% (24.5%)

Zinc 19% (9.5%)

Magnesium 31% (15.5%)

Copper 23% (11.5%)

Interesting Facts

Ceviche is a dish or Peruvian origin.

Ceviche is pronounced seh-VEE-chuh or seh-VEE-chay.

 

 

[Guest guest]

Gosh... an inspirted recipe if ever there was one... can't wait to try

it!

[Guest guest]

On 7/3/08, Gayle <dilemma5 wrote:

>

> The Vegan Culinary Experience – Education, Inspiration, Quality *

> www.veganculinaryexperience.com

 

Yeah, I was thrilled to see a low fast recipe from him today. I joined

his list after seeing a couple of his recipes featured over on PCRM in

the low-fat vegan diabetes area but the majority of his recipes so far

have been loaded with fat and leaving me scrambling to figure out how

to convert them without losing the point of the recipe.

 

I think it was great that he did some stuff over on PCRM, but since he

used it to promote his stuff, I wish he did have more stuff like

today's recipe. Most days I've been really disappointed. Today's

recipe looks really interesting, though, and I can't wait to try it.

Fortunately, a couple of weeks back he had a thing on how to roast red

peppers, so I'm all prepared for this one!

 

Sparrow