RECIPES

Avocado, Tomato and Roasted Beet Ceviche

By Karen Drijanski & Eduardo Plaschinski
June 21, 2024

In this Recipe

Heritage Extra Virgin Olive Oil
Heritage Extra Virgin Olive Oil
Ingredients
Avocados2 ripe
Heirloom Tomatoes1 lb
Beets1 lb, (can be mix of chioggia, red and golden)
Persian Cucumbers1 lb
Snap Peas1/2 lb
Cilantro1 cup, leaves, chopped
White Onion1/4 of 1, finely chopped
Jalapeño2, seeds removed and finely chopped
Lemonsjuice of 4
Flamingo Estate Extra Virgin Olive Oil1 cup
Saltto taste
Steps
  1. Cut the beets into 1/2 inch squares.
  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.
  3. Cut the tomatoes, cucumber and avocado into 1/2 inch squares. Place in a bowl.
  4. Add the snap peas and beets (once cooled) to the veggie bowl.
  5. Add the cilantro, jalapeño, onion, lemon juice, olive oil and salt.
  6. Depending on the temperature, cool the ceviche for 20-30 minutes in the refrigerator.
  7. Remove from the refrigerator, mix well to incorporate the liquid and serve with corn tostadas.
Cook a meal for someone you love
Cook a meal for someone you love