Main Dish
Photo: Shannon Bay Gregory
Vegan Ceviche
Serves 2 | By Catharine Palazo
1 bag of konnyaku (can purchase from any Asian grocery), diced
1 whole cucumber, deseeded and diced
½ red onion, diced
2 local tomatoes, diced
1 whole avocado, diced
½ piece of jalapeno, diced
1 cup pineapple, diced
1 whole corn cob, grilled
Marinate everything with equal parts salt, pepper, garlic powder, onion powder, lemon, lime and orange juices. Mix in chopped cilantro at the end.
For chips, use okinawan sweet potato and red sweet potato, thinly shave, rinsed until clear, then fry in oil.
