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Ingredients: • 1 piece of fresh cauliflower, chopped into small pieces • Salt and pepper to taste • 4 tomatoes, finely chopped • 2 cucumbers, finely chopped • 1 onion (white or purple) medium, finely chopped • 1 bunch cilantro, finely chopped • 2 peppers (jalapeno or serrano), finely chopped • 1 cup lemon juiceInstructions: *Rinse all vegetables before you chop them. In a large pot, boil water over high heat. • Add cauliflower and a teaspoon of salt • Cook for about 5 minutes or until cauliflower stems look transparent • In a colander, drain the cauliflower and rinse with cold water to prevent further cooking •Finely chop cauliflower • In a large saucepan combine the cauliflower, tomatoes, onions, chilies, cilantro and lemon juice. Season with salt and ground black pepper to taste. * If you like, ceviche can be refrigerated for two hours, to mix all flavors. TIPS: • To serve, accompany with toasted or baked chips and diced avocado. • The finer you chop the cauliflower the less time it takes to absorb the lemon juice.
Friday, March 11, 2016 at Coach's Corner Grill, 333 E. Jefferson St., Phoenix, AZ 85004
A portion of Coach's Corner Grill's sales from the evening will go to Esperança.