I always liked the idea of ceviche, fresh-as-hell seafood that "cooks" in its citrus marinade. It's the fish part that lost me. Creating veggie ceviche had a bonus -- a still life shot that had nothing to do with the photographer and everything to do with produce's intrinsic beauty.
Lovely round purple onion, green jalapeno, bright red peppers, lemons, limes, oranges, ripe tomatoes, feathery green cilantro and parsley, it's a visual winner and a flavor knock-out. Hearts of palm give the look of squid without the essential squidness -- you know, the chew, the fish taste. Hearts of palm and button mushrooms are mild, but sitting in a citrus-chili bath, they go wild.
Here's what else I like about ceviche -- it's a great hangover recipe. Don't ask me how I know this. However, in the event you've failed to show restraint and are feeling the worse for wear, a bowl of ceviche is bracing and refreshing and restorative. If that doesn't fix you up, try a B supplement and few glasses of water. You'll be better in no time.
1 red onion, chopped fine
1 red pepper, chopped fine
1 jalapeno, chopped fine
3 ripe plum tomaoes, peeled and chopped
juice of 8 limes
juice of 2 lemons
juice of 3 oranges
2 tablespoons Dijon mustard
1 bunch of cilantro, chopped fine, plus more for garnish, if desired
1 bunch Italian parsley, chopped fine
2 cans sliced hearts of palm, rinsed, drained and sliced into squidlike rings
16 ounces fresh mushrooms, sliced
salt and pepper to taste
Place chopped onion, red pepper and jalapeno in a large bowl. Add chopped tomatoes, juices from limes, lemons and oranges. Stir together well, season to taste. Add cilantro, parsley, hearts of palm and mushrooms.
Cover tightly and refrigerate for at least 4 hours or overnight, as time, jalapeno and citrus work their magic.
Stir and taste again. Garnish with extra cilantro if desired.