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Vegan Ceviche and Cassava Tostadas

Vegan Ceviche and Cassava Tostadas

INGREDIENTS, VEGAN CEVICHE

  • 1 cup red onion, diced

  • 2 large tomatoes, diced

  • 3/4 cup lime or lemon juice

  • 1 1/2 cups shiitake mushrooms, chopped

  • 1 avocado, diced

  • 1/2 cup sweet corn

  • 1/4 cup cilantro, chopped, plus leaves for garnish

  • 1 jalapeño, diced

  • 1/2 teaspoon sea salt

  • 1 handful of Bowery greens

  • 1 dash hot sauce (optional)

INGREDIENTS, CASSAVA TOSTADAS

  • 3/4 cup (100g) cassava flour

  • 3/4 cup warm water

  • 1/2 teaspoon sea salt

  • 1 tablespoon olive oil

RECIPE PREPARATION, CEVICHE

Combine all the ceviche ingredients in a glass or ceramic container and mix until fully integrated. Gradually, add salt and hot sauce to your taste.

Let rest in fridge for two hours.

RECIPE PREPARATION, TOSTADAS

In the meantime, make the cassava tostadas. Combine all the cassava tostadas ingredients and knead until the dough is soft and smooth. The dough should be pliable, not too dry and not too sticky. Divide the dough into 8 balls (tip: use a small ice cream scoop).

Press the dough in between two sheets of parchment paper, forming a disk.

Heat a skillet over medium-high heat; cook each side of the tortilla for about 2 minutes, until slightly browned. The tortillas are ready when air bubbles puff on the inside.

Turn the tortillas into tostadas by placing them in the oven or countertop oven for about 8 minutes.

Assemble your dish with Bowery greens and tostadas as the base, ceviche on top. Option to garnish with edible flowers and more hot sauce or pepper.

SERVES 4

Recipes by Mercedes Golip.

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