This refreshing vegan ceviche will appeal to all eaters. Light, clean, and fresh—a tropical delight.
Ceviche is typically made with raw fish or shellfish that is marinated in an acid such as lime or lemon juice. This marinating cooks the fish without heat. Substituting with hearts of palm is a wonderful variation.
Place lime zest in small shallow dish, and place lime juice in medium-sized bowl. Add parsley and salt to zest and stir with fork to blend. Dip rims of 4 - 1/2 cup (125 mL) dishes into lime juice and then into zest mixture to coat the rims. Set aside.
Add oil and paprika to lime juice. Whisk to blend. Set aside.
Drain hearts of palm. Slice into 1/4 in (0.6 cm) rounds and pop out centres. This makes rounds look like squid. Add all cut-up hearts of palm to lime juice dressing along with tomatoes, avocado, cucumber, jalapeno, red pepper, onion, cilantro, and basil. Gently toss together to blend evenly. Add pepper to taste. Carefully spoon into prepared serving dishes, making sure seasoned rims stay intact.
Garnish as desired and serve immediately.
This recipe is part of the Tropical Kitchen collection.
Tourtière is, for me, the dish that best represents Québec. It can be traced back to the 1600s, and there’s no master recipe; every family has their own twist. Originally, it was made with game birds or game meat, like rabbit, pheasant, or moose; that’s one of the reasons why I prefer it with venison instead of beef or pork. Variation: If you prefer to make single servings, follow our lead at the restaurant, where we make individual tourtières in the form of a dome (pithivier) and fill them with 5 ounces (160 g) of the ground venison mixture. Variation: You can also use a food processor to make the dough. Place the flour, salt, and butter in the food processor and pulse about ten times, until the butter is incorporated—don’t overmix. It should look like wet sand, and a few little pieces of butter here and there is okay. With the motor running, through the feed tube, slowly add ice water until the dough forms a ball—again don’t overmix. Wrap, chill, and roll out as directed above.
My love of artichokes continues with this classic recipe, one of the best ways to eat this interesting, underrated, and strange vegetable. Frozen artichoke hearts are a time-saving substitute, though the flavour and texture of fresh artichokes are, by far, much superior and definitely preferred.
Cervelle de canut is basically the Boursin of France, an herbed fresh farmer’s cheese spread that’s a speciality of Lyon. The name is kind of weird, as it literally means “silk worker’s brain,” named after nineteenth-century Lyonnaise silk workers, who were called canuts. Sadly, the name reflects the low opinion of the people towards these workers. Happily for us, though, it’s delicious—creamy, fragrant, and fresh at the same time. Cervelle de canut is one of my family’s favourite dishes. It’s a great make-ahead appetizer that you can pop out of the fridge once your guests arrive. Use a full-fat cream cheese for the dish, or it will be too runny and less delicious.