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Vegetable Ceviche with Tiger Milk Recipe

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A vibrant and refreshing Vegetable Ceviche with Tiger Milk, combining fresh garden vegetables and legumes with a zesty, aromatic Peruvian-inspired tiger milk dressing made from coconut milk, lime juice, and fresh herbs. Perfect as a light appetizer or a healthy, flavorful vegan dish.

Ingredients

Vegetable Ceviche

  • 1 cucumber, peeled, seeded and chopped
  • 1/2 red onion, sliced very thinly into half moon shapes
  • 1 can artichokes, drained and chopped
  • 1 avocado, chopped
  • 3/4 cup corn kernels, steamed or blanched
  • 3/4 cup broad beans (can use edamame beans)
  • 12 cherry tomatoes, quartered
  • 1 red potato, cut into 1/2” cubes, boiled in salted water
  • 1/2 sweet potato, cut into 1/2” cubes, boiled in salted water
  • 1/4 cup dried Peruvian corn, toasted in a dry pan
  • handful of sprouts or micro-greens
  • 1/4 cup quinoa, toasted in a dry pan

Tiger Milk

  • 1/2 cup coconut milk (not light)
  • 1 green onion
  • 1 teaspoon ginger, chopped
  • 1 garlic clove, chopped
  • 6 sprigs of cilantro, including stems
  • juice of 2 limes
  • 1 celery stalk
  • 1/2 teaspoon jalapeno, chopped
  • 1/2 teaspoon salt

Instructions

  1. Prepare the vegetables: Peel, seed, and chop the cucumber; slice the red onion very thinly into half moons. Drain and chop the artichokes, chop the avocado, quarter the cherry tomatoes. Boil the red potato and sweet potato cubes in salted water until tender, then drain and cool. Steam or blanch the corn kernels and broad beans (or edamame beans) until just cooked.
  2. Toast dry ingredients: In a dry pan, toast the dried Peruvian corn and quinoa separately until fragrant and golden, then remove from the heat.
  3. Make the Tiger Milk dressing: In a blender or food processor, combine coconut milk, green onion, chopped ginger, garlic clove, cilantro sprigs including stems, lime juice, celery stalk, chopped jalapeno, and salt. Blend until smooth and well combined.
  4. Combine ceviche ingredients: In a large bowl gently mix the prepared cucumber, red onion, artichokes, avocado, corn, broad beans, cherry tomatoes, boiled potatoes, and sweet potatoes. Add the toasted Peruvian corn, toasted quinoa, and a handful of sprouts or micro-greens.
  5. Dress and chill: Pour the Tiger Milk dressing over the mixed vegetables, tossing gently to coat everything evenly. Refrigerate for at least 20 minutes to allow flavors to meld and the ceviche to chill.
  6. Serve: Taste and adjust seasoning if needed, then serve the Vegetable Ceviche chilled as a refreshing appetizer or light meal.

Notes

  • You can substitute broad beans with shelled edamame for convenience.
  • Use ripe but firm avocado to prevent it from becoming mushy in the ceviche.
  • If you can’t find dried Peruvian corn, substitute with toasted corn nuts or roasted corn kernels.
  • Adjust the jalapeno quantity based on desired spiciness.
  • The Tiger Milk dressing can be made a day ahead for enhanced flavors.
  • Serve immediately after chilling to enjoy the fresh textures.

Find it online: https://justsosavory.com/vegetable-ceviche-with-tiger-milk-recipe/