Cinco de Mayo begs for a day of south-of-the-border food indulgences. One of those special treats is ceviche, a traditional dish that centers on a variety of fish or seafood marinated in lime juice. Vegan ceviche is every bit as delicious and pungent and makes a refreshing choice to start a meal with bold and tangy flavors. This fish-less starter is also a feast for the eyes with its bright colors that make the dish inviting.

Warmer weather signals a soon-to-arrive season of summer entertaining and menu of lighter food choices. Tuck this ceviche recipe into your file and enjoy it often when entertaining on the patio, bring it to a potluck, or devour it for a light summer lunch.

Yield: about 6 servings

1 20-ounce can (567g) young jackfruit in brine, drained and rinsed

3/4 cup (180 ml) light coconut milk
1/4 cup (60 ml) rice vinegar
1/2 small red onion, thinly sliced into half moons
1/2 red bell pepper, diced
1/2 cup (120 ml) minced cilantro
1 fresh jalapeno, seeded and finely minced
1 tablespoon lime juice
1 tablespoon extra virgin olive oil (optional)
1/2 teaspoon salt
1/2 teaspoon dried oregano

1/2 avocado thinly sliced for garnish
6 cherry or grape tomatoes, halved, for garnish
1 lime, cut into 6 wedges for garnish

1. Cut the jackfruit into 1/4-inch (.64 cm) strips and put them in a large bowl. Add the coconut milk, vinegar, onion, bell pepper, cilantro, jalapeno, lime juice, olive oil, if using, salt, and oregano. Mix well to coat all the ingredients with the marinade and distribute the flavors evenly.
2. Cover the bowl and set aside on the counter or refrigerate to marinate for about 30 to 45 minutes.
3. Mix well and adjust seasonings if needed. Transfer to a serving bowl or platter and garnish with the avocado, cherry tomatoes, and limes.

Serving Suggestion:
For an attractive starter served at the table, spoon portions of the ceviche into long-stem wine glasses. Put the wine glass on a small dish and garnish with the avocado, cherry tomatoes, and a wedge of lime. Serve with salad forks.