| Prep: 30 mins | Cook: 0 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 115 | 1g | 0.2g | 29g |
| sugars | fibre | protein | salt |
| 3g | 8g | 4g | 0.8g |
When I first encountered a recipe for Sea Grapes Ceviche with Lime and Coriander, I was immediately intrigued and excited about trying it. Drawn in by the promise of an interesting new flavor profile, I quickly found that this dish not only fulfilled that promise but also introduced a novel and refreshing way to enjoy vegetables. You see, my roots may be grounded in the Western-inspired cooking of Montana, with its hearty bison and venison dishes, huckleberry treats and the influence of Native American cuisine, but my culinary heart is always seeking out and welcoming new flavors.
A Bounty of Flavors and Health Benefits
The Sea Grapes Ceviche with Lime and Coriander showcases a bounty of fresh, vibrant and healthful ingredients. The sea grapes, so named for their cluster-like appearance, bring a unique briny/salty flavor and squeaky, caviar-like texture. This marine plant is a great source of iodine, which supports thyroid function, and is a rich provider of minerals and vitamins like A, E, C, and K. The inclusion of limes and oranges not only injects a brilliantly fresh and citrusy element but also offers up a good dose of vitamin C. Combined with finely chopped jalapeño, the dish carries a little heat to kick-start your metabolism.
The Perfect Pairings
What impresses me even more about this recipe is the exceptional versatility it offers. It can be served as a stand-alone appetizer that is certain to become a conversation piece at any gathering. It’s also a splendid match for grilled seafood or a crunchy fish taco because the acidity from the lime juice and the spicy notes from the jalapeño balance out the fatty flavors of oily fish. I’ve tried this sea grape ceviche side by side with versions of traditional South American ceviches and found that they complement each other beautifully. Explore more about traditional South American ceviches here.
Truly, the Sea Grapes Ceviche with Lime and Coriander is a recipe that merges an adventurous blend of fruits, vegetables, herbs, and spices to create a harmony of flavors and textures, making this a dish well-deserving of the love it gets from me and so many others. And, with its phenomenal health benefits, I hope to see it forming part of many more meals far and wide.
What You’ll Need
- 1 pound of sea grapes, cleaned and separated
- 4 limes, juiced
- 1/4 cup of orange juice
- 1 red onion, thinly sliced
- 2 tomatoes, seeded and diced
- 1 jalapeno, seeded and finely chopped
- 1 bunch of fresh coriander, chopped
- Salt to taste
- 1 teaspoon of white pepper
- 6 tortilla chips, to garnish
- Avocado slices, for garnish
Method
Step One
Start by cleaning and separating the sea grapes, ensuring that all sand and debris are removed.
Step Two
In a large bowl, combine the juices of 4 limes with 1/4 cup of orange juice. Stir well.
Step Three
Add your thinly sliced red onion to the citrus bowl, and let it marinate for about 15 minutes. This process will soften the sharp taste of the onion.
Step Four
While the onions are marinating, seed and dice your tomatoes, seed and finely chop your jalapeno, and chop your fresh coriander. Combine these ingredients in a separate bowl.
Step Five
Once the onions have finished marinating, add the sea grapes, tomato mixture, a teaspoon of white pepper and salt to taste into the citrus bowl. Stir well and refrigerate for about 10-15 minutes to let the flavours meld together.
Step Six
Before serving, stir the mixture again to ensure everything is well combined. Dish the Sea Grapes Ceviche into individual serving bowls or glasses.
Step Seven
Garnish each serving with a tortilla chip and avocado slices. Serve it chilled and enjoy this tangy and refreshing Sea Grapes Ceviche with Lime and Coriander!
