ceviche time: spicy delicious shrimp & vegetarian

ceviche is typically made with fish or shrimp that is "cooked" by being marinated in lemon or lime juice (the acidity cooks the raw fish/shrimp) and flavored with chili peppers. the most likely origin of ceviche is thought to be from peru, and there is evidence of  a similar preparation that goes back nearly 2,000 years-this dish not only has a long history, but is a great example of how we can look at food as ART and a method of creative expression, which is how i choose to think of it most of the time. after eating a considerable amount of margo's delicious ceviche at book club the other night, i decided to make some at home using shrimp like she had. there was also a temptation to create a vegetarian version-  I quickly pondered potential options…tofu? mushrooms? hearts of palm? i ended up using organic sprouted tofu and hearts of palm-(i'm going to try it with oven roasted mushrooms and jicama or water chestnuts next time). between the two deliciously spicy bowls of finely chopped ingredients, a head of tender butter lettuce, and some endives, we had ourselves a feast to remember!

ingredients for vegetarian ceviche, and baked organic tofu (you can eat with brown rice):

• 1 package organic sprouted tofu, sliced in rectangles about1/4 to 1/2 inch thick

• 5-6 hearts of palm, finely cubed

• 1 large ripe tomato, finely cubed

• 1 small red onion, finely minced (or shallots)

• 1/2-1 jalapeno pepper, de-seeded and finely minced (adjust amount for spiciness)

• 2 persian cucumbers, finely cubed (i left the skins on)

• 1 bunch organic cilantro, finely chopped

• 2-3 limes and 1 lemon juiced

• 1 ripe avocado, finely cubed

• 1 tbs soy sauce or liquid aminos

• 1-2 tsp extra virgin olive oil (or vegetable oil of choice) for baking tofu

• sea salt (to taste)

1. slice the tofu in evenly size pieces (not too thick), line them up on a baking dish and spray or drizzle with the oil and soy sauce/liquid aminos. add some chopped cilantro and sliced red onions (or shallots), and bake in a 350 degree oven for about 30 minutes. let the cool, then cut them in small cubes.

2. in a bowl combine the baked & cubed tofu, hearts of palm, onions, jalapeno, cucumbers, lemon/lime juice, and sea salt and allow them to marinate in the refrigerator for an hour. add the cilantro, tomatoes, and avocado, combine everything, and serve with lettuce cups, endives, or radicchio.

spicy shrimp ceviche:

• 1/2 pound medium (uncooked) shrimp

• 2 persian cucumbers, peeled and finely cubed

• 1 medium ripe tomato, finely cubed

• 1 bunch organic cilantro, finely chopped

• 1 ripe avocado, cubed (just prior to adding)

• juice of 3 limes and 1 lemon (more or less)

• 1/2-1 ja;apeno pepper, mostly de-seeded and finely minced

• 1/4 cup finely minced red onion (i used 2 small fresh) red onion

• sea salt

1. bring 2-3 cups water to a boil in a pot with a squeezed lemon (from juicing). add the whole un-peeled shrimp and let them boil for about 1 minute (not more), then remove from heat and drain. once the shrimp has cooled off, peel, de-vein, and cut each of them in four to five small sections *(with shrimp it is safest to quickly boil them rather than use raw)*

2. add the shrimp to a bowl with the lemon juice, jalapeno peppers, onions, a touch of sea salt, and cucumbers-allow the ingredients to marinate (refrigerated) for 2 hours.

3. add the chopped tomatoes, cilantro and avocado and combine well about 15-20 minutes prior to serving.