Рецепт Corn Ceviche & Veggie Burrito Bowl
I love Chipotle burrito bowls. But…. (Yes, there is a but.) For various health reasons I feel guilty eating one. To avoid the guilt, I made my own and controlled the sodium, ingredients and the portion of my bowl. Homemade burrito bowls are my new thing now. While my rice cooker performed its magic on the rice, I made the Corn Ceviche, the Salsa Roja and the Blue Cheese Guacamole from scratch. The beans were part of a separate dinner a few nights before and it worked to my advantage to have some left. Of course you can skip making the beans from scratch and use canned beans.
This ceviche recipe is quite simple: fresh corn, jalapeño, cilantro, red onion and spices marry together to create a simply fresh and flavorful combination. Perfectly delicious over shrimp tacos better yet a perfect crunch in a burrito bowl.
To make the salsa you’ll need to first char the tomatoes under the broiler. This should only take a few minutes. You want the skin to crack and separate. Make sure to peel it before placing in the blender.
This Salsa stores well in the fridge as well. It’s perfect with tortilla chips, over tacos or even with eggs.
Needless to say I had a fabulous lunch the following day. I recommend leaving the guacamole out of the lunch equation, unless the brown yucky science project it becomes the next day is your thing.
Corn Ceviche & A Loaded Burrito Bowl
2 fresh corn cobs, kernels cut off 1 jalapeño, minced 1 tbsp fresh cilantro, finely chopped ¼ tsp paprika ½ red onion, chopped juice of one lime 1½ tbsp Extra Virgin Olive Oil salt to taste
- Combine all the ingredients in a small bowl. Stir well. Adjust salt seasoning to taste. 3.2.2499
- Corn Ceviche & A Loaded Burrito Bowl
3 medium tomatoes 2 garlic cloves 1 red onion, quartered ¼ pickled jalapeños with juice 2 tbsp extra virgin olive oil 1 tbsp deli style hot crushed peppers (pickled) fresh cilantro salt to taste salt vinegar to taste
Place tomatoes, garlic and red onion on a baking sheet. Drizzle with a little olive oil and broil until slightly charred, about 7 minutes. Peel the charred skin of the tomatoes. Transfer onions, garlic and tomatoes to a blender. Add pickled jalapeños and their juice and drizzle in olive oil. Blend to create slightly chunky consistency. Add vinegar to taste. Stir in hot peppers and cilantro. Adjust salt. Cool completely before serving. 3.2.2499
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