There’s nothing quite like fresh ceviche on a hot summer evening. Baja ceviche tostadas, vegan style, that is.
Many may be surprised to know that there are a few seafood substitutes for ceviche. Mushrooms, artichoke, white asparagus spears and even the boxed faux seafood are all delicious options. I love the chewy and flaky texture of hearts of palm and while it’s nearly impossible to find it fresh, you can easily get it jarred from your local Food Co-op. A heart of palm is literally the inner part of a palm tree bud, but whatever you do, don’t underestimate this mild tasting vegetable. Low in calories and cholesterol, it provides quite a healthy punch of fiber, potassium, protein and iron.
And, as if pairing up generously piled ceviche atop a crispy tostada wasn’t enough, the fact that we can now get locally made organic blue corn tortillas leaves me speechless with a gleam in my eye! Since blue corn is naturally Non-GMO, it is a great option when you get a craving for corn but don’t want any genetically mutated varieties.
While Mama Lola’s, only location is in Phoenix, Whole Foods carries their organic blue corn tortillas. Reserving your bags may be wise, since they sell out fast.
Many thanks to Garden’s Best Farm (tomatoes and cucumbers), High Energy Agriculture (green onions and cabbage) and Sleeping Frog Farm (cilantro and chili) for providing all the fresh produce to make this meal.
Tucson’s go-to spot for authentic Mexican food is Tumerico. She goes above and beyond to prepare creative meals that are not only Non-GMO, but use a great majority of seasonal, locally grown ingredients. You can find Tumerico at the Sunday Heirloom Farmers Market, Revolutionary Grounds every Wednesday evening and her meals are in the refrigerated section at Aqua Vita, New Life and The Food Conspiracy Co-op.
Baja Ceviche Tostadas & Grilled Avocado
- 1 jar of hearts of palm, drained*
- 2 tomatoes*
- 2 green onion stalks*
- 1/4 cup red cabbage*
- 1/4 cup cilantro*
- 1 cucumber*
- 1 jalapeno*
- 2 limes*
- 1 avocado*
- 2 tbsp sesame oil*
- 1/2 tsp sea salt
- Mama Lola’s blue corn tortillas*
- Dice palm hearts, tomatoes, cucumber, onions, chili, cilantro and place in bowl. Add the juice of one lime and sea salt, gently mix. Allow to marinate for 15 minutes.
- Heat oven to 400. Spread blue corn tortillas on a baking sheet. brush oil on each side. Bake for 3 minutes on each side.
- Slice avocado in half and lay flat side down on grill for 5 minutes. When done, fill pit hole with cucumber and homemade sriracha sauce.
- Shred red cabbage
- Scoop ceviche generously over tostadas, plate and serve.
* Indicates organically grown