DeborahG's Recipes - Ceviche Style Vegetables
Salt free, fat free, dairy free, gluten free, Low protein, High Fiber, HIGH FLAVOR Use low potassium vegetables, leach the sweet potatoes to keep the phosphorous down
When I went vegan I adapted this from a Peruvian seafood staple. The sweet potato with the lemon and onion is surprisingly delicious and refreshing. There is a lot of chopping, but it is worth the effort. You can serve with rice or flour tortillas (not calculated into nutrient content) if you need a little more “filler”.
4 servings --> per servring--> Calories 225, Protein 8.25, Carbohydrates 45, Fat 3 Cholesterol 0, Sodium 220, Potassium 725, Phosphorous 185, Fiber 9, Sugars 7.5
Make ahead: Cook the sweet potato and cauliflower ahead of time, or use frozen cauliflower. Chop all the vegetables and marinate as directed, cover and refrigerate up to 2 days. Don’t assemble until ready to serve. If you hate onion you can leave it out or serve it on the side. Prep the onion before serving or they will wilt.
Mix and marinate at least 2 hours:
1 cup cooked black beans, drained and rinsed, unsalted. Reduce the beans if watching phosphorus.
½ cup fresh lemon juice – fresh is the key!
¼ cup fresh cilantro
Jalapeno, cayenne and black pepper to taste. I add the jalapeno in chunks I can easily remove for serving
2 cups of diced vegetables of your choice – stick with South American style -
Bell Peppers (red for color),
Yellow Squash (raw will hold up best),
Cauliflower, chopped, steamed or boiled – or frozen thawed
Sweet potato - 8oz cooked, leached of potassium, and steamed or boiled
1 cup Peruvian large white corn kernels – you can use frozen yellow corn - thaw if frozen
½ cup Peruvian toasted corn - you can use unsalted corn nuts or toasted pumpkin seeds
Red Onion quartered and slices thin, soaked in water for 10 minutes (cut the sharpness)
To assemble and serve: Line each plate with a lettuce leaf (optional) Place sweet potato and corn on opposite sides of the plate. Place marinated vegetable mixture in the middle with some of the lemon juice Sprinkle with Peruvian toasted corn, pumpkin seeds or corn nuts