The Sausage Dog

It was Ben’s 33rd birthday in April, and we had a full Chilean dinner. I realised that one of our friends was vegetarian, so I quickly whipped up this vegetarian version of my Ceviche recipe.

I LOVE cherry bocconcini. God bless the person who invented it.

You could use any mozzarella, just try to keep the pieces around a similar size. You could even add olives, cucumber for some freshness, basically anything that you’d be willing to eat raw.

I intended this to be an entree, so adjust your portions depending on if you want it to be entree or main sized. I also used Ajitas Veg Deli Crisps for that lovely crunchy element.

In Chile, they have so many different kinds of chillies and peppers. For this recipe, they used the Picante chilli. In Australia, we really have a very limited selection. In order to achieve a similar taste to the Picante, I used a mix of different chillies – like the jalapenos, green and red chillies. I used the red capsicum to calm it down too. When using this recipe, I would suggest chopping the chillies into separate small bowls, and once all of your other ingredients are in the bowl (including the avocados and lime juice), then you add the chillies to taste.

This dish was a huge hit, even next to the Kingfish Ceviche! I hope you guys have fun making AND EATING it!

Serves: 8 – 10 people (as an entree)

Prep time: 30 minutes

Marinade/Curing time: 2 hours

Ingredients:

220g cherry bocconcini

400g corn kernels (fresh or canned)

3 limes, freshly squeezed

1 small red onion, finely diced

1 jalapenos, de-seeded and finely diced

1 green chilli, de-seeded and finely diced

1 red chilli, de-seeded and finely diced

1 red capsicum, de-seeded and finely diced

1 bunch coriander, coarsely chopped

1 tbsp grated ginger

1 avocado, medium dice

Salt to taste

Chips or toasted bread with a crunchy texture to serve

Instructions:

1. Chop/prep all ingredients, add to a large bowl and mix together.
2. Make sure the avocado doesn’t mash.
3. Cover with cling wrap and pop into the refrigerator for up to 2 hours.
4. Serve the Ceviche chilled with some toasted bread or something with a crunchy texture.