Vegan Ceviche with Bowery Cilantro and Bok Choy

Prep: 45 minutes | Cook: 15 minutes Serves 4

In Spanish, tostada means “toasted,” referring to the crunchy base that serves as a blank canvas for a variety of toppings. This version goes the vegan route, featuring a marinated mix of vegetables and Bowery Bok Choy atop a homemade, gluten-free cassava tortilla.

  • 1 cup red onion, diced
  • 2 large tomatoes, diced
  • 1 1/2 cups shiitake mushrooms, chopped
  • 1 avocado, diced
  • 1/2 cup sweet corn
  • Bowery Cilantro, 1.25 oz, chopped, plus leaves for garnish
  • 1 jalapeño, diced
  • 1/2 teaspoon sea salt
  • Bowery Bok Choy, 4.0 oz
  • 1 dash hot sauce (optional)
  • 3/4 cup (100g) cassava flour
  • 3/4 cup warm water
  • 1/2 teaspoon sea salt
  • 1 tablespoon olive oil
Recipe Preparation
  1. Combine all the ceviche ingredients in a glass or ceramic container and mix until fully integrated. Gradually, add salt and hot sauce to your taste. Let rest in the fridge for two hours.
  2. In the meantime, make the cassava tostadas. Combine all the cassava tostadas ingredients and knead until the dough is soft and smooth. The dough should be pliable, not too dry and not too sticky. Divide the dough into 8 balls (tip: use a small ice cream scoop).
  3. Press each ball of dough in between two sheets of parchment paper, forming a disk.
  4. Heat a skillet over medium-high heat; cook each side of the tortilla for about 2 minutes, until lightly browned. The tortillas are ready when air bubbles puff on the inside.
  5. Turn the tortillas into tostadas by placing them in the oven or countertop oven for about 8 minutes.
  6. Assemble your dish with Bowery greens and tostadas as the base, ceviche on top. Option to garnish with edible flowers and more hot sauce or pepper.