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Vegan Yuzu Avo Ceviche

Ayushi Gupta-Mehra | The Foodie Diaries
This creative vegan spin on ceviche stars ripe avocados lifted by the softly-sweet yet zesty flavours of Japanese yuzu and a hit of togarashi.
5 from 1 vote
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Course Appetizer
Cuisine Asian, Contemporary
Servings 2

Ingredients
  

  • 1 ripe avocado
  • 1 tbsp toasted sesame oil *
  • 1 tbsp Yuzu extract *
  • 2 tsp light soy sauce
  • 1 tsp Japanese mayo
  • togarashi (for garnishing) **
  • black/ white sesame seeds, toasted (for garnishing)

Instructions
 

  • Mix together the Yuzu, soy sauce, sesame oil and Japanese mayo. Taste and adjust as required.
  • 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!

Notes

* I get my Toasted Sesame Oil & Yuzu Extract from Sprig
** I get my Japanese Mayo and Togarashi from Foodhall India.
Keyword avocado ceviche, vegan ceviche, yuzu avocado