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Nutritional Guidelines (per serving) | |
---|---|
372 | Calories |
22g | Fat |
32g | Carbs |
15g | Protein |
Nutrition Facts | |
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Servings: 2 to 4 | |
Amount per serving | |
Calories | 372 |
% Daily Value* | |
Total Fat 22g | 28% |
Saturated Fat 9g | 47% |
Cholesterol 48mg | 16% |
Sodium 489mg | 21% |
Total Carbohydrate 32g | 12% |
Dietary Fiber 7g | 25% |
Protein 15g | |
Calcium 364mg | 28% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. |
The exciting flavors of a ceviche marinade work just as well for vegetables as they do for seafood, and it would be a shame for those who don't like seafood to miss out on them! ​Fresh mozzarella cheese replaces the raw fish in this healthy salad, which also has the traditional marinated onions, hot chile peppers, Andean choclo corn, and other colorful vegetables.
Ingredients
- 1/2 red onion
- 3 limes
- 1 red pepper
- 1/2 cup cooked corn (choclo if available)
- 1 avocado
- 1 /2 aji Amarillo chile pepper or other hot pepper
- 8 ounces fresh mozzarella cheese
- 1/4 cup cilantro leaves
- Salt and pepper to taste
Steps to Make It
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Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of 1 lime and leave them to marinate for at least 20 minutes.
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Chop the red pepper and place in a bowl with the corn.
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Finely chop the chile pepper and toss with the vegetables.
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Chop the avocado and mozzarella cheese into small (1/2 inch) cubes and add to the bowl.
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Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 2 remaining limes and season with salt and pepper to taste.
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Marinate salad in the refrigerator for 15 minutes, covered with plastic wrap.
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Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
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Serve immediately.