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Vegetable Salsa Ceviche


    These Mexican-inspired morsels are sure to be the highlight of any get-together. Creamy avocados and juicy tomatoes make great counterparts to the crispy endive base.


    1 cob corn, kernels removed (or 3/4 cup/180 mL corn)
    1 cup (250 mL) chopped grape tomatoes
    1/4 cup (60 mL) finely diced red onion
    1/2 cup (125 mL) chopped fresh cilantro
    Juice of 1 lime
    1/2 cup (125 mL) thick plain Greek yogurt or sour cream
    Generous pinches of ground cumin, coriander, and chili powder
    Sea salt and freshly ground black pepper
    4 red or green Belgian endives
    1 avocado, peeled, pitted, and thinly sliced
    Cilantro sprigs

    Combine corn kernels, grape tomatoes, red onion, and cilantro in bowl. Drizzle with lime juice and gently fold together to coat. Set aside for 15 minutes to marinate.

    Combine yogurt or sour cream and seasonings together. Stir and taste. Add more seasonings if you wish. Add to corn mixture and gently fold together to lightly blend.

    Separate Belgian endives into individual leaves. Spoon equal amounts corn mixture into each leaf and arrange on narrow platter. Place slice of avocado on top and garnish with cilantro sprig. Serve immediately or refrigerate for no more than an hour.

    Serves 6.

    Each serving contains: 97 calories; 3 g protein; 6 g total fat (1 g sat. fat, 0 g trans fat); 11 g carbohydrates (3 g sugars, 4 g fibre); 22 mg sodium

    source: "Earth Hour Appies", alive #389, March 2015


    Vegetable Salsa Ceviche




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