Broccoli Ceviche is a salad made from uncooked broccoli, marinated in a flavorful garlic, sesame, chile and cumin-seed vinaigrette. The acid “cooks” the florets a little like a traditional fish ceviche. The broccoli softens in the marinade as if blanched, turning bright emerald, and soaking up all the intense flavors of the dressing.
Eating broccoli raw preserves the vitamin, mineral and phytochemical content which may be lost during cooking. Phytochemicals are plant compounds responsible for some of the disease-fighting actions of vegetables in the body.
Since I don’t like the taste and texture of raw broccoli, I decided to marinate it to keep the nutrients and improve the flavor. The marinade breaks down the walls of cells, softening it up a little allowing the flavors to penetrate.
The broccoli ceviche remains crisp like blanched broccoli but is much easier to chew.
When you chew or chop broccoli, it releases a type of chemical called glucosinolates. These chemicals give broccoli and other cruciferous vegetables their bitter or spicy taste. According to the Linus Pauling Institute, glucosinolates are powerful anti-cancer agents that neutralize cancer-causing substances before they can damage healthy cells.
Broccoli Ceviche is also easier to digest than raw broccoli. Don’t worry it won’t give you gas.
The inspiration for this dish came from a trip to the farmers market. When I found beautiful fresh green broccoli I was excited to make something simple and wonderful. I adapted it from Melissa Clark. It’s easy to make with only a few ingredients; garlic, spices, a fruity extra-virgin olive oil and rice wine vinegar.
Broccoli Ceviche is so good you’ll probably make it often this summer. The assertive flavors of the marinade transform fresh broccoli into a delicious vegetable side dish you can serve with grilled fish, chicken or tempeh. You don’t even have to turn on the stove. It stays really well for hours at room temperature making it ideal for a summer party or picnic.Print
- 1 ½ teaspoons rice vinegar
- 1 teaspoon celtic sea salt
- 2 large broccoli crowns, about 1 ½ pounds, cut into bite-size florets
- ½ cup extra virgin olive oil
- 3 teaspoons garlic, minced, about 3 cloves
- 2 teaspoons cumin seeds
- 1 ½ teaspoons roasted sesame oil
- Large pinch crushed red pepper flakes.
- In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine.
- In a large skillet, heat olive oil on medium-low until hot, don’t let it smoke.
- Add garlic and cumin and cook until fragrant, about 2 minutes. Don’t let the garlic brown.
- Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well.
- Let sit for at least 1 hour at room temperature, and up to 48 hours (chill it if you want to keep it for more than 2 hours).
The broccoli needs to marinate 1-2 hours.
- Category: Raw, Paleo, Vegan, Gluten Free, Dairy Free, Seasonal