The perfect summer recipe. Enjoy!
You might wonder what Sustainable Gastronomy Day is all about. This day was proposed by APEGA, which is the Peruvian Gastronomy society, to highlight the importance of gastronomy – ‘the art of food’. It also refers to the style of cooking, local food, and cuisine of a particular region. In sustainable gastronomy, emphasis is laid upon where the ingredients are from, how food is grown, how it is sold in the markets, and ultimately, how it reaches our plates. In order to celebrate the beauty of traditional cuisine prepared with the help of organic, locally sourced ingredients, Sustainable Gastronomy Day is marked on 18th June every year.
Talking about gastronomy, I cannot help but mention Peruvian gastronomy here. It is one of the best culinary destinations in the world, thanks to its biodiversity and multi-cultural heritage. The amazing blend of flavors in Peruvian cuisine is the outcome of a mix of cultures that have arrived in Peru over the years.
Healthy eating is the backbone of Peruvian cuisine and the people of Peru have successfully carried these healthy eating options into the modern age. The Peruvians love their potatoes, corn, quinoa, and other superfoods. The produce here also boasts of a range of healthy organic items, some that aren’t even known to the rest of the world yet.
Some of the most popular vegetables form key ingredients in popular recipes in Peruvian gastronomy. Let’s start with Maca, which is also known as Peruvian ginseng. This root vegetable is known for its distinct taste and is a staple in soups, cookies, bread, and cakes. Ulluco is another leafy tuber that flourishes in Peru. The high water content of ulluco makes it fit for stews, soups, and meat recipes. The leaves of ulluco are also included in salads.
Vibrant purple potatoes from Peru
Papa Purpura, the vibrant purple potatoes from Peru, are indeed an ingredient to look out for. These potatoes turn bluish-purple when cooked, and are valued for the high nutritional content they offer. Rocoto chili is one of the popular chilies from Peru, and is known for its hot and spicy flavour. Owing to the heat in this chilly, it is used, albeit sparingly, in sauces, salsas, baked foods, and stews. Mashua is another tuber that can be cooked in different ways and is added to meats and spicy foods as well. It can be baked, boiled, fried, and even roasted!
Taking a cue from Peruvian gastronomy, today, I will be sharing the ceviche recipe with you all. And of course, if it’s my recipe, it has to have a vegan twist to it, right? So here I am, presenting the vegan ceviche recipe to you today! This tropical ceviche is made with whole, plant-based ingredients. And yes, I’ve tried my best to make sure the taste of ceviche stays intact.
Now, before you ask me “What is the best vegan ceviche recipe?”, let’s get started with this easy ceviche recipe:
- 14 oz young coconut meat chopped into small bite sizes
- 1 hass avocado peeled and diced into small bite sizes
- 1 mango peeled and diced into small bite sizes
- 1/4 cup red onion diced into small bite sizes
- 1/4 cup cilantro chopped
- 2 limes
- 1 pinch dulse flakes
- 1 pinch Pink Himalayan Salt
- Add all the ceviche ingredients to a mixing bowl and squeeze in the lime. Season with salt to taste and serve chilled.
- You can also serve it in layers.