Source: Fridays From The Garden Cookbook
10 min
20 min
4 pers
Appetizers
By Karen Drijanski & Eduardo Plaschinski for Flamingo Estate
This recipe originally appeared in the the Fridays From The Garden Cookbook by Flamingo Estate. Buy The Cookbook Now.
Ingredients
- 2 ripe Avocados
- 1 lb Heirloom Tomatoes
- 1 lb Beets (can be mix of chioggia, red and golden)
- 1 lb Persian Cucumbers
- 1 cup Cilantro, leaves, chopped
- 1/2 lb Snap Peas
- 1/4 of 1 White Onion, finely chopped
- 2 Jalapeño, seeds removed and finely chopped
- Juice of 4 Lemons
- Flamingo Estate Extra-Virgin Olive Oil
- Salt to taste
Steps
Step 1
Cut the beets into 1/2 inch squares.
Step 2
Toss in a bowl with just enough olive oil to get them shiny, salt and black pepper. Roast in the oven at 375 Fahrenheit until tender. Let them cool.
Step 3
Cut the tomatoes, cucumber and avocado into 1/2 inch squares. Place in a bowl.
Step 4
Add the snap peas and beets (once cooled) to the veggie bowl.
Step 5
Add the cilantro, jalapeño, onion, lemon juice, olive oil and salt.
Step 6
Depending on the temperature, cool the ceviche for 20-30 minutes in the refrigerator.
Step 7
Remove from the refrigerator, mix well to incorporate the liquid and serve with corn tostadas.
Fridays From The Garden Cookbook
