Skye Michael Conroy
Ceviche (pronounced “seh-VEE-chay”) is a Latin American dish which traditionally consists of raw fish or shellfish marinated in citrus juice (usually lime and/or lemon juice).
Canned green jackfruit bears a resemblance to flaked crabmeat when cooked.
Ceviche (pronounced “seh-VEE-chay”) is a Latin American dish which traditionally consists of raw fish or shellfish marinated in citrus juice (usually lime and/or lemon juice).
Canned green jackfruit bears a resemblance to flaked crabmeat when cooked.
Drain the jackfruit and rinse. If the jackfruit was canned in brine, rinse thoroughly. Add the chunks of jackfruit to 1 quart salted boiling water. Reduce the heat to a slow boil and cook for 15 minutes. Drain in a colander and let cool. When cool enough to handle, remove the tough core from each chunk of jackfruit with a sharp knife and discard. Break the chunks apart with your fingers and remove the soft seeds and seed membranes and discard. The remaining flaky pulp is the only portion you will want to use in the dish, so sort through the chunks carefully (there will be a significant amount of unusable material). Wrap the pulp in a lint-free kitchen towel and squeeze to remove excess water. Coarsely chop the pulp and place in a mixing bowl.
Add the remaining ingredients EXCEPT for the avocado and toss well to combine. Refrigerate for several hours to marinate the ingredients and blend the flavors. Add the diced avocado just before serving and toss well. The avocado can also be placed into a ring mold and the ceviche layered on top for a lovely presentation. Season the ceviche with additional salt as desired and to taste. Serve with crunchy tortilla chips.
Tip: Strips of flour or corn tortilla that have been flash-fried in cooking oil make an interesting and crunchy garnish.
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