|Menu Part||Appetizer/Small Plate|
Chef Rebecca Peizer
Culinary Institute of America
Hyde Park, N.Y.
Ceviche is usually made with fish, but Chef Peizer’s variation subs fruit and vegetables for seafood. Green and red grapes, corn, peppers and avocado create a lively combo that can easily be scooped up with tortilla chips or eaten as a starter with a spoon.
1 cup seedless red grapes
1 cup seedless green grapes
1 fresh corn on the cob, grilled, shucked and kernels removed
1 red bell pepper, seeded and finely diced
1 jalapeno, seeded and finely diced
1 cup chopped cilantro
1 tsp. fresh minced oregano
½ cup lime juice
2 tbsp. extra virgin olive oil
½ cup finely diced red onion
1 avocado, peeled and diced medium
- Slice grapes into rounds about ¼-inch thick.
- In medium bowl, combine grapes with remaining ingredients except tortilla chips. Toss to combine. Serve with tortilla chips.
Photo courtesy of California Table Grape Commission