BAJA BEET CEVICHE WITH EMMANUEL ALARCON OF VERDES ES VIDA, TECATE'S ONLY VEGAN RESTAURANT

GET MY FREE INSTANT POT COOKBOOK: https://www.chefaj.com/instapot-download ------------------------------------------------------------------------------------ MY LATEST BESTSELLING BOOK: https://www.amazon.com/dp/1570674086?tag=onamzchefajsh-20&linkCode=ssc&creativeASIN=1570674086&asc_item-id=amzn1.ideas.1GNPDCAG4A86S ------------------------------------------------------------------------------------ Emmanuel Alarcon is the owner of Verde es Vida, which is the first and only Plant-Based restaurant in Tecate, Baja California, Mexico. You can see a video of the restaurant here: https://www.youtube.com/watch?v=Lc-5MnT2dHc&t=77s Emmanuel worked for many years at the world renowned destination spa Rancho La Puerta. He is also a professional musician and founded the band at Rancho La puerta that has been playing there for 20 years. After his stint at Rancho La Puerta, he started performing with one of San Diego's most influential bands, B Side Players, where he toured for 10 years all over the United States and parts of Mexico. Links: Facebook: https://www.facebook.com/verdeesvidavegan/ Instagram: https://www.instagram.com/verdeesvidavegan/ Google Maps: https://goo.gl/maps/LR88DjNdByxv2ksy8 Happy Cow: https://www.happycow.net/reviews/verde-es-vida-tecate-259722 Habemus Hummus Instagram: https://www.instagram.com/habemushummusbc/ Habemus Hummus Facebook: https://www.facebook.com/habemushummusbc/ Baja Beet Ceviche Ingredients: - 2 Boiled Beets - 1/4 Red Onion - 8 Cherry Tomatoes - 1/2 cup of Cucumber (diced) - 1/2 cup of Jicama (Finely chopped) - 1/4 cup Cilantro (Chopped) - 1/2 Avocado - 2 Serrano chiles - 4 1/2 limes - Sesame seeds Spices: - 1/2 tsp Black Pepper - 1/2 tsp Mushroom seasoning - 1/2 tsp Himalayan Salt - 2 tsp Shredded Nori - 2 tsp Umami - 1 tsp Soy Sauce - 1 tsp Liquid Aminos Recipe: -Chop beets into squares and place in a bowl -Mix liquids in another bowl (Lime juice of 4 limes, umami, soy sauce, aminos) include mushroom seasoning & salt and mix together. -Pour the mixed liquids onto the bowl with the beets, add pepper and the shredded nori, mix and let it marinate for 45-60min. -Chop remaining veggies (onion, cucumber, jicama, cilantro, serranos, cherry tomatoes) as if you were making pico de gallo. -Place veggies onto a bowl, mix veggies together, add the juice of 1/2 lime and mix again. -After the beets are marinated mix together with veggies and top it off with sesame seeds at the end.