Eat More Plants: Recipes

Lychee Ceviche with Rose Petals

By Culinarian Mary Munro

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Ceviche is a delightful dish, perfect for warm summer evenings. Traditionally made with fish, this easy vegan variation features the subtle brine of hearts of palm paired magically with lychee. Roasted seaweed works with a surprising ingredient: common plantain (Plantago major), an abundant weed found on many lawns. Historically valued for the plants’ medicinal and culinary purposes, common plantain playfully mimics seaweed, enhancing the dish beautifully. Calming, cool rose petals and pearls of avocado top it off, adding a touch of romance, floral flavor, and whimsy, to this surreal summer treat. 

Serving 4-8 

Ingredients:

  • ½ cup shelled and sliced lychee (approximately a dozen) 
  • ½ cup diced hearts of palm 
  • Juice of one lime 
  • 2 Tbsp red onion, minced 
  • ½ tsp garlic, minced 
  • 2 Tbsp (or to taste) jalapeño pepper, seeded and minced 
  • ½ tsp sesame oil 
  • Pinch of salt 
  • 1/8 tsp black pepper 
  • ½ avocado cut or balled into pearls 
  • 1 inch of English cucumber, diced finely 
  • ¼ cup roasted seaweed (nori), cut finely 
  • ¼ cup cilantro/coriander, finely chopped 
  • 4-5 young and tender Common Plantain leaves (Plantago major
  • Rose petals or edible blooms of your choice (preferably freshly fallen) 

Method 

Prepare the Plantain Leaves 

  • Blanch the plantain leaves in heavily salted water until wilted. 
  • Remove, pat dry, and slice finely. 

Make the Ceviche Base 

  • In a bowl, combine lime juice, red onion, garlic, jalapeño pepper, sesame oil, salt, and black pepper. 
  • Add avocado pieces, ensuring they’re coated in the juice to prevent discoloration. 

Combine Ingredients 

  • Stir in lychees, hearts of palm, cucumber, nori, cilantro, and plantain. 
  • Gently fold in the rose petals or edible blooms. 

Chill 

  • Refrigerate the ceviche for at least 30 minutes before serving to let the flavors meld together. 

Serving Suggestions 

  • For a casual gathering, serve in a big bowl with salty organic corn chips to scoop and share. or make individual cocktail servings in oyster shells or small bowls. 

Mary Munro is a culinary artist and coach, driven by a deep inspiration from nature and transformation. She excels in foraging, fermenting, and creating innovative dishes, unveiling hidden gems in unexpected places. Whether discovering the value of weeds, the potential of fallen petals, or the power of shifting perspectives, Mary’s work brings a fresh, transformative approach to culinary arts and life. Follow Mary on Instagram: @bigbank2riverbank, Coaching: www.marymunro.com

Here is Mary with one of the exquisite cakes she makes. This lovely confection is adorned with roses and candied rhubarb curls, among other edible decorative highlights. She says, “This cake is a fun one. It is a riff on a Black Forest cake — chocolate cake studded with rhubarb, a ginger rhubarb filling instead of the traditional cherries, and topped with magnolia buttercream. Magnolia pedals have a bite much like ginger, so it works.”  

The use of rhubarb adds a tartness that balances the richness of the chocolate, while the ginger in the filling provides a subtle warmth. The magnolia buttercream icing not only adds a floral note, it adds a slight spiciness, enhancing the overall taste experience. Like her “Lychee Ceviche with Rose Petals,” Mary’s ability to blend unique flavors and innovative ingredients and her dedication to pushing the boundaries of culinary tradition create memorable and delectable treats.

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Plantings

Issue 37 – July 2024

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