Beet Ceviche Lettuce Cups
Beet Ceviche Lettuce Cups serves: 4 servings
Prep Time: 15 minutes | Cook Time: 1 hour | Rest Time: 1-2 hoursTotal Time: 2-3 hours
Ceviche is a dish steeped in citrus juice. Traditionally made with fish, this version has beets and hearts of palm which will make your taste buds sing, and you get to eat it with your hands! You’ll want to plan ahead for this recipe since there’s cooling time needed.
Ingredients:
- 1 medium red beet (about 2/3 cup or 91 g finely chopped)
- 1 medium gold beet (about 2/3 cup or 91 g finely chopped)
- 8 ounces (227 g) extra-firm tofu, sliced into 1/4-in cubes
- 2 Tbsp olive oil, divided
- 1 medium ripe Hass avocado, chopped
- One 14-oz (400 g) can hearts of palm, drained and rinsed
- 1/2 tsp lemon zest
- 1 Tbsp lemon juice (about 1/2 fresh lemon)
- 1/2 tsp salt
- 2 green onions, thinly sliced
- Bibb or butter lettuce leaves, rinsed and dried
Instructions:
- Read through recipe and put all ingredients in your work area before starting your prep.
- Preheat oven to 400°F (205°C).
- Wash and scrub beets thoroughly and place in a lidded baking dish. (Alternatively, put an oven-safe bowl upside down over the beets to cover.) Bake, undisturbed, for at least 45–60 min, until you can pierce them with a knife with little resistance.
- Meanwhile, toss tofu with 1 Tbsp oil. On a baking sheet lined with parchment paper or a silicone baking mat, spread tofu in an even layer. Bake alongside beets for 20 min, until lightly golden around the edges.
- Remove tofu and beets from the oven. Let beets rest until cool enough to handle and peel away the skin. It should simply rub off with gentle pressure, if not, use a peeler to remove. Chop into 1/4-in cubes and thoroughly chill both beets and tofu before proceeding.
- Place avocado in a large bowl. Roughly chop hearts of palm and toss with avocado, followed by remaining 1 Tbsp oil, zest, lemon juice, salt and green onions. Add chilled tofu and beets, stirring gently to combine.
- Top whole, individual lettuce leaves with the ceviche mixture. Enjoy immediately.
Notes:
Storage tip: Ceviche can be stored in an airtight container in the refrigerator for up to 2 days. Keep lettuce and ceviche separate until ready to serve.
Simplify this recipe: Use frozen, defrosted beets or canned beets instead of roasting your own. Use prepared baked tofu instead of starting from scratch. Serve ceviche over a bed of shredded lettuce to eat with a fork instead of with your hands.
Make it soy-free: Use one 15 oz (425 g) can chickpeas, drained and rinsed, instead of tofu.
Nutrition Information Per Serving:
214 calories, 16.4 g total fat, 2.4 g saturated fat, 3.5 g polyunsaturated fat, 9.3 g monounsaturated fat, 0 mg cholesterol, 556 mg sodium, 566 mg potassium, 10.6 g total carbohydrates, 5.1 g fiber, 3.3 g sugar, 10.7 g protein, 27% calcium, 24% iron
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