Cucumber Ceviche with Jackfruit

This is a delightful summer recipe. Fresh, cool, spicy and creamy when you top it with avocado!

Canned green jackfruit resembles flaked crabmeat when cooked and shredded. It can be found in Indian and Asian markets or purchased through the internet. Look for the label “Green Jackfruit” or “Young Green Jackfruit” and be sure that it’s packed in water or brine and not syrup. Don’t use jackfruit packed in syrup as the ripe fruit is too sweet in this recipe.

Prep time: 20 minutes

Total time: 1 hour

Makes 4 cups

Ingredients

  • 1 can (20 oz) green jackfruit in water or brine
  • 1/4 cup Nori or seaweed – marinate/boil jackfruit in it and refrigerate for 24 hours.
  • ½ cup peeled and small diced tomato
  • ½ cup peeled, seeded and small diced cucumber
  • ¼ cup small diced onion ( I used onion powder
  • ¼ cup chopped cilantro or dried (I used dried, and fresh parsley)
  • 1 clove garlic, minced
  • 1 cup artichoke pieces, roughly chopped
  • 1 small Serrano chili, seeded and finely minced (I used a poblano)
  • Juice of 2 limes
  • S/P to taste
  • ¼ tsp ground cumin
  • ½ ripe but firm avocado, diced

Instructions

  1. Drain the jackfruit and rinse. If the jackfruit was canned in brine, rinse thoroughly.
  2. Add the chunks of jackfruit and nori or seaweed to 1 quart boiling water. Reduce the heat to a slow boil and cook for 15 minutes. Drain in a colander and let cool.
  3. When cool enough to handle, coarsely chop the jackfruit pieces and place in a mixing bowl.
  4. Add the remaining ingredients EXCEPT for the avocado and toss well to combine. Refrigerate for several hours to marinate the ingredients and blend the flavors.
  5. Add the diced avocado just before serving and toss well. Season the ceviche with additional salt as desired and to taste. Serve with crunchy tortilla chips.