Exquisite Peruvian Vegetarian Ceviche Tower – A Flavorful Fusion of Seafood Alternatives and Fresh Ingredients

Allergens

None

Ingredients

• 1 cup diced marinated hearts of palm (mimicking fish)
• 1 cup diced marinated artichoke hearts (for shrimp
• like texture)
• 2 cups diced ripe mango
• 2 cups diced red onion
• 2 cups cherry tomatoes, halved
• 1/2 cup chopped cilantro
• 1/4 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/4 cup freshly squeezed orange juice
• 1 teaspoon Peruvian ají amarillo paste
• Salt and pepper, to taste
• 1 avocado, sliced for garnish
• 2 cups cooked quinoa, for base

Instructions

1. In a large bowl, combine the hearts of palm, artichoke hearts, mango, red onion, and cherry tomatoes. Toss gently to mix.
2. In a separate small bowl, whisk together the lime juice, lemon juice, orange juice, and ají amarillo paste. Season with salt and pepper, to taste.
3. Pour the citrus marinade over the mixed vegetables and let them rest for 15 minutes, allowing the flavors to meld together.
4. Spread a layer of cooked quinoa evenly on a large serving platter or dish.
5. Arrange the marinated vegetable mixture on top of the quinoa, creating a stunning ceviche tower.
6. Garnish with avocado slices and a sprinkle of fresh cilantro leaves.
7. Serve immediately and enjoy!

Chef’s Insight

The key to this dish is using fresh, high-quality ingredients to achieve a bright, tangy flavor profile that mimics traditional seafood ceviche.

Notes

For an even more authentic experience, serve this dish alongside traditional Peruvian sides such as fried sweet potatoes or cassava fries.