Lychee Ceviche with Smoked Cashew Cheese

Lychee Ceviche Smokey Cashew Cheese (Banner)

Your first course: Lychee Ceviche with Smokey Cashew Cheese

This is the first recipe in a series I’m doing to guide you through putting together a raw dinner party at home.

I love making friends raw food.  It’s such an fantastic feeling to see everyone’s delight at how beautiful raw food can be.

This is a simplified version of the first course at our recent Tiny Leaf Supper Club, and it was many people’s favourite.  Your dinner party at home doesn’t have to be as fancy as a supper club though, which is why I wanted to post these recipes, as a guide to a simple, but well planned social gathering.

I’ll be adding links to this recipes for the main course and the dessert, as we publish them.  Of course, if you’re on our email list, you’ll get notified, so click here to join us if you haven’t already!

Lychee Ceviche

Rambutan

This recipe is from our Weekday Raw course.

Yields 2 cups ceviche (serves 6)

    • 1 cup lychee meat (6 lychees = ¼ cup)
    • 1 teaspoon lime juice
    • 1 teaspoon chopped coriander (cilantro)
    • 1 teaspoon minced chives or green onions
    • ¼ cup cucumber, diced small
    • ½ teaspoon ginger, grated on a Microplane
    • 1 tablespoon red onion, diced small
    • 2 pinches salt

1 avocado, diced

  1. Mix all ingredients except avocado in a bowl.
  2. Spoon on top of Smoked Cashew Cheese (see below)

As you can see from the pictures, I used rambutan instead of lychee, because despite searching high and low, I couldn’t find lychees.

Smoked Cashew Cheese

  • 2 cups cashew nuts, soaked 8 hours
  • 1 cup water
  • 1 teaspoon probiotic powder
  • 1/2 teaspoon salt
  • 1 teaspoon lime juice
  • 1 tablespoon nutritional yeast
  • 2 teaspoons onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  1. Blend cashew nuts with water and probiotic powder and leave covered in a warm place overnight to culture.
  2. You’ll know it’s ready when you put a spoon through it and see small air bubbles that dissolve.
  3. Transfer to a food processor and add in salt, lime juice, nutritional yeast, onion powder, garlic powder and smoked paprika.
  4. Mix this in the food processor for about 30 seconds, so everything is combined.
  5. I like to make this at least a couple of days before I need it, so I can firm it up a little in the fridge.

To serve (as in the pic) I like to smear some of this cheese on the plate and top with the lychee ceviche

You can also add some shards of crackers to serve. If you want to make your own, you could use these. It’s perfetly fine to buy some crackers for this too. You may be able to get raw crackers in a store near you. If not, just get the best crackers you can that are as natural as possible.

j

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27 Comments

  1. Linda
    Reply
    Posted

    Can’t wait to try this – love Lychees!!! Just wanted to comment though, just clicked through to the Flax Crackers from the link suggesting crackers above and had totally forgotten about the Pine Nut Cheese Spread and the Tomato Sauce which I made ages ago when I first discovered the site. There are so many recipes here and everything I have tried has been just superb. The only difficulty I have is deciding what to make next!! Happy days indeed… 🙂

  2. Lorri
    Reply
    Posted

    Russell
    I have the Weekday Raw course already. Recently I made the Lychee Ceviche for a potluck. When I told the girls what I was bringing, there where those more weird food from Lorri comment. I looked up to see those same ladies scrapping the bowl.
    Great recipe
    Lorri

  3. Kathy Wrona
    Reply
    Posted

    Yum …yum…yum..all I can say is I am over the moon with excitement to see your scrumptious dish! Lychee will be available here very soon…I enjoy them so much on their own, but now I will have to try my hand and do my best to recreate this dish! Truly off the chain…THANK YOU SO MUCH! BTW I know you used Rambutan, which I am not familiar with , love how you displayed them showing them half peeled like they are wearing little swim caps…but I am going to use Lychee 🙂 You are truly THE BEST EVER! Thank you!

  4. Sassi
    Reply
    Posted

    Thank you for sharing your awesome recipes.

    I can try some when I am not working seven days a week.

    Thank you very much !

  5. Kim
    Reply
    Posted

    Hi Russell
    Just to let you know the red hairy fruit is not lychee
    it is called RAMBUTAN in Malaysia and grown mainly
    in south east asia.
    The recipe looks good.

    • Russell
      Reply
      Posted

      Hey Kim, if you have a look in the text, I do mention that I had to use Rambutan instead of lychee, because they were unavailable anywhere 🙂

  6. June De Sena
    Reply
    Posted

    Where do I purchase Probiotic Powder and how do I judge a good quality product? Thanks!

    Is it possible to make this cheese in a Vitamix blender rather than a processor?

    Thanks!!!

  7. Houndjog
    Reply
    Posted

    Hi Russell, Is it OK to use a dehydrator to set the cheese as you mentioned ” a warm spot” or would this take out too much moisture? Many thanks

  8. Hayley
    Reply
    Posted

    Thanks Russell, can’t wait to try the smoked cashew cheese! Our Lychee season has finished now so will have to wait until Christmas to try the Lychee recipe.

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