Cashew Ceviche

Native to Brazil, cashews have found a place in kitchens around the world. However, cashew apples, the fruit of the cashew tree, are only available where cashews are grown (Brazil, India, and Africa). When it’s ripe, the bright red or orange fruit is sweet and tastes like mango and orange mixed with a hint of persimmon. Those flavors take center stage in this vegan ceviche recipe from our friends at Segunda Sem Carne in Brazil. If you don’t have access to cashew apples, we suggest replacing them with mangoes.

If you live in a place where cashew apples are grown, let us know what you think of the recipe on Facebook, Twitter, or Instagram!

Serves 2

Ingredients

• 2 ripe cashew apples (or mangoes)
• ¼ red onion
• 2 tbsp lemon juice
• 2 tbsp chopped fresh parsley or cilantro (8 g)
• 1/4 tsp salt
• Dash of black pepper powder (optional)

Directions

1. Peel the onion and cut into thin half-moons.

2. Transfer to a container and cover with water. Add a few ice cubes and set aside for about 10 minutes. Putting the raw onion into ice water decreases its acidity and strong taste.

3. Wash the cashews and cut into cubes, no need to peel.

4. Transfer to a bowl and mix with salt, black pepper, lemon juice and cilantro or parsley.

5. Drain and discard the water from the onion. Wash the slices in water.

6. Put all the ingredients in a bowl and mix, cover and refrigerate to marinate for about 15 minutes.

7. Remove from the fridge and serve ice.

Note: Do not use too soft cashew apples, otherwise it will be difficult to cut into cubes. In addition to releasing to much liquid during the marinade. Try to use firmer fruit.