Ingredients

• Ingredients 1 can (20 oz) green jackfruit in water or brine ½ cup peeled and small diced tomato ½ cup peeled, seeded and small diced cucumber ¼ cup small diced onion ¼ cup chopped cilantro 1 clove garlic, minced 1 small Serrano chili, seeded and finely minced Juice of 1 lime 1 tbsp olive oil ½ tsp fine sea salt or kosher salt, or more to taste ¼ tsp coarse ground black pepper ¼ tsp ground cumin ½ ripe but firm avocado, diced

Preparation

• Preparation Canned green jackfruit bears a resemblance to flaked crabmeat when cooked. It can be found in Indian and Asian markets or purchased through the internet. Look for the label “Green Jackfruit” or “Young Green Jackfruit” and be sure that it’s packed in water or brine and not syrup. Cans of ripe jackfruit packed in syrup may be stocked nearby, but don’t be tempted to substitute as the ripe fruit will be too sweet for this application. *Chef’s note: Traditional ceviche made with fresh seafood has a fresh, clean flavor and should not be fishy. If you wish to add a subtle ocean flavor to this plant-based version add a little bit of dried kelp flakes or flaked, toasted nori. Method 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.   Like this recipe? Sign up to Veganuary today to get recipes like this delivered directly to your inbox.