Fell in love with "poke peaches" a few years back, and I figured I'd try to incorporate them in a new recipe and it paid off. This was so delicious! Going to make it a summer party staple.
Sources: Delish + poke recipe | Serves: 2-4 | Time: ~30 min + marinade time
Ingredients
Salmon Peaches
2 large #peaches, peeled and chopped
3 tbsp coconut aminos
2 tbsp sesame seed oil
1 tbsp sesame seeds
4 green onions, chopped
1/4 tsp agave nectar
1/2 tsp rice vinegar
Remaining Ceviche
1 shallot, thinly sliced
1/4 cup freshly chopped cilantro
1 jalapeño, thinly sliced
1/2 avocado, peeled and chopped
1/2 tsp toasted sesame oil
Leche de Tigre
2/3 cup lime juice
1/2 cup orange juice
2 garlic cloves, smashed
2 tsp allspice seasoning
5 cilantro stems
To Serve
Corn chips
Instructions
At least 4 hours ahead of time, place the peach slices in a plastic container. In a small bowl, whisk together the aminos, sesame oil, sesame seeds, green onion, agave nectar, and rice vinegar. Adjust flavors to taste, and pour the marinade into the container and toss to coat the peaches. Shake the container every once in a while. Drain when ready to use. Try to remove as much of the green onion from the peaches as you can.
Prepare shallot, cilantro, and pepper in a small bowl.
Make the Leche de Tigre by blending all the ingredients together in a nutribullet.
In a large bowl, add peaches, shallot mixtue, along with the chopped avocado and sesame oil. Combine well. Pour the Leche de Tigre over the mixture a little at a time. I ended up using about 3/4.
Let the ceviche sit for at least 15 minutes, and serve with corn chips!