I love fall because come October persimmons are falling off my tree like crazy.
A couple years back we had so much persimmons we started getting really creative with our recipes; persimmon jam, persimmon muffins, persimmon (apple) sauce and ....persimmon ceviche.
This recipes is the perfect fall appetizer to pair with some homemade chips, plopping on top of tacos, and adding it to spinach salad. Its citrusy, sweet, and has a little bit of tang with the raw onion.
So heres the recipe.
1/2 Cup Cilantro
1 Small Red Onion
Cut up the persimmons into small pieces and place in a bowl. Cut open the pomegranate and place all the seeds in the same bowl. Chop up the cilantro, place in bowl. Squeeze the lemons into a bowl, finely chop the red onion, and place the onion in the lemon juice. Let sit for at least 10 minutes to soften the onion.
Add all ingredients together and serve! I made chips from brown rice tortillas ( cooked the tortilla and cut into triangles- no oil) and paired it with sauerkraut which gave the whole snack an extra tang.