Mexican Veafood Cocktail
All the flavor of a Mexican seafood cocktail, vegan style!
Servings 3 - 4 cups
Ingredients
- 1 17 oz can green/young jackfruit, IN WATER jackfruit in brine will not work for this recipe
- 1/4 tsp kelp powder
- 1/4 tsp Old Bay Seasoning
- 2 Roma tomatoes, diced
- 1 large avocado, diced
- 1/4 cup organic ketchup
- 1/4 cup white onion, diced
- 1/4 cup fresh cilantro leaves
- 1/2 jalapeño; seeded, stem removed, and minced omit for less spicy, use the whole thing for extra spicy and/or include seeds
- 1 Tbsp lemon juice
- 1/4 tsp prepared horseradish
- tortilla chips, for serving (optional) I eat mine on its own, but chips may be more traditional.
Instructions
- Rinse the jackfruit, remove the seeds, and using your hands, squeeze out the excess water from each piece. Slice off the hard chunks from the ends of each piece (the pieces which cannot be shredded) and discard.
- Using two forks, shred all the remaining jackfruit. If there are any thin, unshreddable parts along the edges, you can smash them with the back of a fork or slice them up with a knife.
- Add your jackfruit to a medium-sized mixing bowl and sprinkle it with both the kelp powder and the Old Bay Seasoning. Mix well to incorporate both throughout the jackfruit (I use my hands).
- Add all remaining ingredients to the bowl and stir until well combined. Chill until ready to serve. Eat as is or serve with tortilla chips, if desired.