This recipe was created for Sails & Spices by Chef Ryan Manning of The Ritz-Carlton Culinary Center in Cancun.
Mexican Spicy Vegan Ceviche
Aguachile Sauce
- 1 cup cucumber (diced)
- 1 cup lime juice (8-10 limes)
- 1 piece serrano chile (chopped very fine*)
- 3 tbsp Cilantro (chopped)
- 1/4 cup onion (chopped)
- Kosher salt and black pepper to taste
- <br />
Fruits & Vegetables
- 1/2 cup Jicama (diced)
- 1/2 cup cucumber (diced)
- 1/2 cup avocado (diced)
- 1/2 cup mango diced
- 1/2 cup cherry tomatoes (split in half)
- 1 orange (segmented and split in half)
- <br />
To serve
- Tortilla chips
- Cilantro
- Pickled onions
- Blend all listed ‘sauce’ ingredients together to make the aquachile.
- Pour the sauce over the vegetables and fruit and allow to chill for at least 10 minutes to infuse the flavor.
- Serve with the freshest tortilla chips and pickled onion.
*it is advised to wear gloves when chopping chili and wash hands well afterwards.
Provecho! Enjoy your meal!
Read about the authentic Mexican flavors that await you with the Chef’s Experiences at The Ritz-Carlton Culinary Center. For a great discussion on cooking authentic Mexican cuisines check out: Meet The Chef: Ryan Manning
#RCMemories #RCCancun #RitzCancun
This salad is spicy, tangy and creamy, just like a great buffalo caesar salad should be. When we want something quick, delicious and healthy to eat on a Monday night, on the weekend before we go to the gym, or when we’ve just got back from traveling, this is the salad I make up.
Tempeh is a chameleon and absorbs the flavor of the buffalo sauce (Frank’s Red Hot Sauce is essential for this), while the Homemade Spiced Garlic Croutons on top make this extra delicious. Our vegan caesar dressing is super quick to whip up and will please even the most traditional caesar salad lover.
Buffalo Tempeh Caesar Salad
A delicious and healthy vegan Buffalo Tempeh Caesar Salad recipe that comes together super quick for a satisfying meal.
Buffalo Tempeh
- 1/2 package of organic Tempeh
- 3-5 tablespoons Franks Red Hot Sauce
Salad
- 1 Head of lettuce
- 1/3 cucumber
- hemp seeds
Spiced Garlic Croutons
- 2 cups worth of artisan bread odds & ends
- 2 tablespoons of organic extra virgin olive oil
- ½ tsp garlic powder
- 1 tsp steak spice OR 1 tsp blend of onion powder (paprika, chili powder, black pepper, sea salt)
Ceaser Dressing
- 1 teaspoon dijon mustard
- 2 teaspoon red wine vinegar
- 2 teaspoon lemon juice
- 1.5 tablespoon vegan Just Mayo
- salt and pepper to taste
- 2 tablespoon cold pressed extra virgin olive oil
- 1-2 teaspoon water (as needed)
Buffalo Tempeh
- Cut the tempeh into 1/4 inch strips, and pan fry with a little bit of olive oil on medium heat. A cast iron pan works great to get nicely browned pieces.
- Turn each piece with a fork so they get browned evenly, approximately 5 minutes on each side.
- Add Buffalo Sauce to each side and cook 3 minutes more on each side. Remove from heat.
Salad
- Wash and dry 1 head of lettuce, tear up into bite size pieces into a large bowl.
- Cut cucumber in half lengthwise and then into 1/4 inch slices.
Croutons
- Roughly cube the bread ends and place in a large mixing bowl
- Drizzle in the olive oil and spice blend
- Mix by hand to evenly coat the bread cubes
- Arrange in a single layer on a cookie sheet
- Under a watchful eye, place in the oven on broil with the door slightly ajar, stirring frequently until golden brown on most sides
Ceaser Dressing
- In a small bowl or glass, use a fork to mix together the dijon mustard, red wine vinegar, lemon juice, mayo, and salt and pepper. The mustard will help the dressing emulsify.
- Add the olive oil 1 tablespoon at a time, combining ingredients before adding the next tablespoon.
- Add 1-2 teaspoons of water as necessary if the consistency is too thick.
- Dress the salad at the last minute.
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Tzatziki is a refreshing Greek cucumber yogurt dip. It’s a great summer side dish that adds protein and a fresh cool flavour to any meal. It pairs perfectly as part of a full Greek Feast with Super Greens Spanakopita, Greek Lemon Potatoes, and Greek Salad, or can be enjoyed alongside falafels, zucchini fritters, in wraps, burgers, or as a sandwich spread.
Cucumber boasts several health benefits thanks to its B-vitamins, vitamin-K, and actually has cooling properties to help beat the summer heat!
This dip lasts well for a few days when sealed in the fridge.
Tzatziki
Tzatziki is a refreshing Greek cucumber dip or sauce. This is delicious with pita, lemon potatoes, falafels, burgers, carrot sticks etc.
- 1 cucumber
- 1 cup 0% fat Greek yogurt
- 1 tablespoon finely chopped fresh dill or 1 teaspoon dried dill
- ½ teaspoon garlic powder
- 1 tablespoon lemon juice
- Pinch of salt
- 1 tsp. olive oil
- Grate the cucumber and place in the center of a cheese cloth, clean dish towel, or 2 paper towels doubled over. If you’re preparing other dishes, you can lightly salt the cucumber and leave it for some time while water extracts
- When you’re ready, gently squeeze the cucumber to remove most of the liquid.
- In a bowl, mix the cucumber, yogurt, dill, garlic powder, lemon juice, and pinch of salt.
- Taste and season as needed
- Chill in the fridge to let the flavors mix & mingle.
- Drizzle with 1 tsp. of olive oil and serve.
When in season, organic heirloom tomatoes are an absolute delight in the kitchen. Seek them out, and even the most simple greek salad will be a highlight of your table. For this recipe, any organic variety will do, but freshest is bestest!
While feta is a classic ingredient, pitted olives will give the same saltiness and can be used exclusively for a great vegan twist.
Simple Greek Salad
Classic flavors of a Greek Salad with salty olives and feta cheese. Fresh organic heirloom produce will elevate this dish from everyday to exemplary.
Greek Salad
- 1/8 small red onion (optional)
- 4 vine ripened organic tomatoes
- 1 green pepper
- 1 cucumber
- 1 handful of pitted Kalamata olives (optional)
- ¼ block of organic Feta cheese (optional – leave it out to make this vegan!)
Dressing
- 1/8 cup red wine vinegar
- 1/2 teaspoon dijon mustard
- 1/4 cup olive oil
- Pinch of salt & pepper
- 1 tsp dried oregano or Italian herbs
- Cut the red onion into quarters, saving 3/4 for another day.
- Cut 1/8th into very thin slices. Soak in a bowl of ice water for 10+ minutes. This will take out most of the onion’s sharp bite while keeping the flavor.
- Slice or dice the tomatoes into wedges or chunks, chef’s choice!
- Chop the green pepper into bite size squares.
- Chop the cucumber into quartered rounds… Chef’s Tip: Slice the cucumber in half lengthwise, leaving 2-3″ unsliced at the end, to hold onto. Slice lengthwise again 90-degrees away (creating the “quarters”), slice rounds ¼ inch thick, and they’ll be ready to go.
- Place all vegetables into a big salad bowl.
Dressing
- Briskly mix together the red wine vinegar and Dijon mustard.
- Slowly stir in the olive oil.
- Add your salt, pepper and herbs.
- Taste and adjust seasoning if needed.
- Alternative: Put all the ingredeants in a jar with lid and shake until combined.
Combine
- Drizzle the dressing over the salad, add the olives and crumble the feta on top. Toss lightly, bowl and serve.
Be sure to let us know what you think in the comments below.
For a full Greek Feast, prepare along side Super Greens Spanakopita, Greek Roasted Lemon Potatoes, Tzatziki, and a crisp white wine. Your dinner guests will thank you!
