Things I tripped over on my way to the internet.

Ichi Akisu

I’m a big fan of ceviche and when I saw this non-ceviche ceviche recipe (Tomato Caviar Ceviche) I kept thinking about it.

First of all, it’s not ceviche. Ceviche is “citrus-marinated seafood”. No citrus, no seafood, no ceviche.

But here’s the thing: that “tomato ceviche” sounds good. And tomato juice does have lots of acid so you could really use it to make a ceviche-like dish.

It got me to thinking about other non-seafood ceviche so I tracked down what recipes I could find. All of these use either lime or lemon juice as a marinade unless noted.

• Radish ceviche
• Mushroom ceviche
• Garbanzo ceviche
  (apple cider vinegar instead of citrus)
• Fruit ceviche
  (orange juice instead of lemon or lime)
• Hearts of palm ceviche
• Duck ceviche
• Tofu ceviche
• Cauliflower ceviche
• Grilled vegetable ceviche
  (FYI, aubergines=eggplant and courgettes=zucchini)
• Chicken ceviche

Those sound good too! I still don’t think they’re ceviche but that begs the question, “What should a non-seafood citrus-marinated salad/relish be called, then?”