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Veggie Ceviche Recipe

Course Appetizer, Snack
Prep Time 10 minutes
Servings 6

Ingredients

  • 1/2 bag California Mix frozen vegetables 
  • 1/2 red onion
  • 1/3 cup cilantro
  • 1/4 cup ketchup 
  • 1/4 cup chopped pickled hot peppers 
  • 2-3 tbsp lime juice
  • 2 tbsp rice wine vinegar 
  • 1 tbsp sugar
  • 1 tsp salt
  • 12 drops Hedessent Celery Flavouring
  • 8 drops Hedessent Garlic Flavouring
  • 8 drops Hedessent Chili Hot Flavouring 

Instructions

  • Thaw half a bag of frozen veggies in a bowl of warm tap water.
  • While that’s thawing, finely chop onion and cilantro.
  • Drain vegetables and blot dry with a paper towel. Add all remaining ingredients to a serving bowl. 
  • Enjoy with tortilla chips. Also great with cold shrimp or as a topping for fish, grilled tofu, or chicken.

Flavour Twist

  • For an Asian version that’s awesome on sushi rice, add: 18 drops Hedessent Mustard Flavouring, 10 drops Hedessent Ginger Flavouring, 4” cucumber, chopped, 1 small tin water chestnuts, chopped Omit pickled hot peppers. The Mustard Flavour has a bit of a kick and is a great substitute for other spicy ingredients like wasabi. Using the Ginger Flavour speeds up prep time by not having to peel and grate fresh ginger.