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Vegetable Ceviche

Serves 4


    Vegetable Ceviche

    This beautiful, tasty, and vegetable-packed ceviche makes the perfect appetizer for friends on a warm summer evening. The vegetables are so perfectly uplifted by the tangy citrus and aromatic herbs, you won’t even notice the fish is missing.


    Sweet steep

    This ceviche can be served immediately, but tastes even better after resting in its sweet citrus juices for a few hours. It will last for up to three days in the fridge, so make a double batch and enjoy as a deliciously cool snack over the coming warm days.


    Vegetable Ceviche


      • 1 1/4 cup (310 mL) chopped zucchini
      • 1/2 cup (125 mL) chopped celery
      • 1/4 cup (60 mL) chopped hearts of palm
      • 1/2 cup (125 mL) chopped grapefruit or pomelo
      • 1/4 cup (60 mL) finely chopped red onion
      • 1/4 cup (60 mL) finely chopped cilantro
      • 1 Tbsp (15 mL) seeded and finely chopped serrano pepper
      • 1/4 cup (60 mL) freshly squeezed lime juice
      • 1/8 tsp (0.5 mL) celery salt
      • Rice crackers or tortilla chips (optional)


      Per serving:

      • calories28
      • protein1 g
      • total fat 0 g
        • sat. fat0 g
      • total carbohydrates6 g
        • sugars3 g
        • fibre1 g
      • sodium54 mg



      Ensure that zucchini, celery, hearts of palm, and grapefruit are chopped into uniform pieces, just under 1 cm in size. Add to glass or ceramic bowl. Add finely chopped red onion, cilantro, and serrano pepper to vegetables. Top with lime juice and celery salt, and mix to combine.


      Serve chilled. You can scoop up this light and easy ceviche with your favourite rice crackers or tortilla chips.



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      Eggplant-Crusted Mushroom Quiche with Arame

      Eggplant-Crusted Mushroom Quiche with Arame

      Lime juice and ginger add a tropical whiff to this French-Japanese mashup, where seaweed tendrils and Dijon mustard bring out the umami flavours in mushrooms and eggplant. The ingredients might seem to be strange bedfellows, but they work. The result is somewhere between a quiche and a soufflé, with a gluten-free eggplant crust featuring punchy mustard and citrus. This makes for a hearty vegetarian main for brunch, lunch, or dinner with a side salad, or a filling side dish. Fresh or dried If you don’t have fresh thyme and parsley, use 1 tsp (5 mL) dried thyme (divided) and 1 Tbsp (15 mL) dried parsley. The flavours won’t be as pungent, but a little flavour is better than none.