Heirloom Tomato Ceviche
Prep Time
Serves
Cooking Mode
3 large heirloom tomatoes (red, purple and yellow)
2 large navel oranges, divided
1 shallot, thinly sliced
1 fresh hot red chili pepper, deseeded and thinly sliced
2 tbsp store-bought seaweed salad, chopped
2 tbsp Panache Extra Virgin Olive Oil
¼ tsp each kosher salt and pepper
3 large heirloom tomatoes (red, purple and yellow)
2 large navel oranges, divided
1 shallot, thinly sliced
1 fresh hot red chili pepper, deseeded and thinly sliced
2 tbsp store-bought seaweed salad, chopped
2 tbsp Panache Extra Virgin Olive Oil
¼ tsp each kosher salt and pepper
Directions
1Core and very thinly slice tomatoes into rounds. Transfer to a large shallow dish.
2Peel 1 orange, then thinly slice into rounds. Add to tomatoes.
3Zest and juice remaining orange into a large bowl. Add shallot, chili, seaweed salad, oil, salt and pepper. Whisk gently, then pour over tomatoes and orange rounds. Cover and set aside for 30 min.
4To serve, artfully arrange slices of tomatoes and oranges on a large platter or individual salad plates. Spoon remaining mixture evenly overtop. Season with more salt and pepper, if desired.
Tips
1
You can find seaweed salad at your Sobey’s sushi counter.
Disclaimer
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Personal Note
Personal Note
