Vegetarian Recipe: Jackfruit Ceviche Tacos

Jackfruit Ceviche

Jackfruit is something that relatively new in the West, but is a staple in throughout the tropics. Popular in central Africa, the West Indies, India, Thailand and Brazil, it comes from a tree that produces fruit about as large as a full size watermelon and is incredibly versatile.

Great for curries, sweet and savory recipes, jackfruit has recently become the darling of the vegan community because its flaky, fibrous texture makes it a great substitute for crab and fish recipes. And on top of all this it's also a really good natural source of B-Complex Vitamins. Generally speaking you'll find it canned at an international food shop.

Now, I've had jackfruit at restaurants, but as part of my review of the Garden Gourmet range of squeezey herbs & spices, I thought that a spicy jackfruit ceviche would be opportunity to try the chili and coriander in something where the herbs are uncooked and on show. The result was delicious and is something that I'm sure I'll be trying again soon.

Vegetarian Jackfruit Ceviche

1 10oz can of Young Green Jack Fruit in Brine
1 medium tomato,chopped
1 teaspoons Garden Gourmet Chili
1/2 medium onion, chopped
2 tablespoons Garden Gourmet Cilantro
Juice of 1 lime

 To serve:
Raw baby leaf spinach-
4-6 Small Soft Tortillas or chapati

Directions

Drain and rinse jackfruit thoroughly. Shake off excess water, then coarsely chop the wedges and place in a mixing bowl.  Next add the chopped tomato, chili, onion, cilantro and lime juice to the jackfruit. Mix it all together until everything is evenly coated and with everything else. Once this is done, place the bowl in the fridge and let it marinate for 20-30 mins.

Serve with handful of raw spinach on a soft tortilla.

Upclose & Personal with Jackfruit Ceviche