banner
alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Vegetable Ceviche

Serves 4

    Share

    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.

    Advertisement

    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.

    Advertisement

    Vegetable Ceviche

      Ingredients

      • 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)

      Nutrition

      Per serving:

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

      Directions

      01

      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.

      02

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

      Advertisement
      Ad
      Advertisement
      Advertisement

      READ THIS NEXT

      SEE MORE »
      Sweet and Sour Brussels Sprout Tempeh Stir-Fry

      Sweet and Sour Brussels Sprout Tempeh Stir-Fry

      This Asian-inspired stir-fry takes full advantage of the crunch Brussels sprouts achieve when they’re heated quickly. The sweet-and-sour sauce delivers a tangy edge, and tempeh offers plant-based protein and a blast of umami. If you want meat in the dish, you can replace tempeh with ground pork. Ready, set, go Stir-frying is a cooking method that thrives on speed. That means you want to have all of your ingredients prepped and ready to go into the pan. That also means no chopping on the fly.