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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Carrot and Peach Ceviche Recipe

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This recipe for Carrot and Peach Ceviche is from A Good Feed: A Journey Through Life, Love and Travel with Family and Friends , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 perfectly ripe peaches chopped into dice
3 garlic cloves smashed and then chopped fine
½ small red onion chopped
juice of 3 limes
¼ C good quality olive oil
¼ tsp of red pepper
¼ teaspoon sea salt
¼ tsp black salt
bunch chopped cilantro
5 fresh organic carrots (multi color if possible) diced into small dice
1 fresh jalapeno diced
Directions:
Directions:
Wash and chop all vegetables and set aside
Mix all vegetables together and then add olive oil, lime juice, garlic, red pepper, jalapeno, and cilantro. Let marinate for an hour at room temp and then serve. It can be refrigerated and served the next day but its great room temperature. You can add some chopped tomato if you like but it’s not necessary
Personal Notes:
Personal Notes:
I created this recipe in my never-ending quest to eat better and leave out the meat and fat. It’s great when the carrots are first coming up and the peaches are ripe in early July! This was one of the better experiments summer of 2014 at " the barn" after a long hot day.

 

 

 

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