Chickpea “Ceviche” served in a crispy Tortilla Bowl (Air-fried): Just wanted to spread some lime love today with all the summer flavors. Ceviche is typically a seafood dish originating from Peru. Here’s my plant based version served in a crispy tortilla bowl (air fried) This recipe is pretty flexible, if you don’t care for limes, add lemons.
What you need: For the Salad: 3 cups chickpeas drained, rinsed and dried, 1/2 red onion thinly sliced, 2 mini cucumbers finely diced, 1/2 pint grape tomatoes cut in half & deseeded, 1/2 red pepper finely diced, 2 green onions chopped, 1 jalapeño pepper deseeded finely chopped (optional), 1/2 cup cilantro chopped, 1 avocado sliced/ or diced For the Dressing: juice of two limes, zest of 1 lime, 2 tbl Worcestershire sauce, 2 tsp maple syrup, 2 tsp olive oil (optional)1 tsp cumin, 1/2 tsp oregano, 1/2 tsp sea salt, 1/4 tsp black pepper.For Tortilla bowl: 3 large tortillas
What you need:
1️⃣ Place chickpeas in large glass mixing bowl, mix well with cucumbers, tomatoes, red & green onions
2️⃣ Whisk together dressing ingredients, adjust seasonings if needed
3️⃣Add chopped avocado & cilantro
4️⃣ Preheat Air-fryer to 350 F. Use an oven safe bowl , gently push tortilla down to fill the gaps of the container & tortilla to take on its shape, place a smaller oven safe container in the middle of the tortilla to keep it in place
5️⃣Heat tortilla till edges get crispy and check to see it holds its shape without the middle insert. About 3-5 min.Use tongs to remove, it’s very hot.
6️⃣Flip tortilla bowl over, still leaving it in the oven safe container. Heat another 2-3 min. Repeat for other tortillas
7️⃣Place ceviche in tortilla bowl, serve with extra lime juice. Enjoy!! 💚💚💚💚