When life gives you ripe avocados, one usually ends up making avocado toast. The alternative possibilities however, are endless and equally (if not more) delicious! In fact, one of my favourite ways of making quick work of a fresh avo is by shaping it into a vegan ceviche.
Traditionally made from raw fish, ceviche is a signature Peruvian dish cured in fresh citrus juices and spiced with seasonings such as ají and chilli peppers. The hero ingredient in my vegan spin on a South American specialty is Yuzu, a subtly-sweet yet zesty Japanese citrus with elegant notes of tangerine and lime blossom. In an ode to Nikkei cuisine (a fusion of Japanese and Peruvian ingredients and recipes), Yuzu is complemented by an ensemble of underrated Japanese ingredients including togarashi, a complex seasoning made up of various chillis and spices.
I won’t claim credit for this treasure of a recipe, which has been curated by a dear friend and epicure, Avni Biyani (the vision behind Foodhall India). Do save and try it out the next time you have a ripe avocado or two on hand!
- 1 ripe avocado
- 1 tbsp toasted sesame oil *
- 1 tbsp Yuzu extract *
- 2 tsp light soy sauce
- 1 tsp Japanese mayo (I get mine from Foodhall) **
- togarashi (for garnishing) **
- black/ white sesame seeds, toasted (for garnishing)
* I get my Toasted Sesame Oil & Yuzu Extract from Sprig
** I get my Japanese Mayo and Togarashi from Foodhall India.
- Mix together the Yuzu, soy sauce, sesame oil and Japanese mayo. Set aside.
- Cut the avocado into cubes, or into an avocado “rose.” To make an avocado rose, simply slice the avocado thinly, then fan out the slices before curling in the ends towards the centre, as illustrated in the video below.
- Pour the dressing over the avocado and garnish with togarashi and toasted sesame seeds. Enjoy!
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