Vegetarian Ceviche Salad (Ceviche de Verduras) Recipe

By
Marian Blazes
Marian Blazes
Marian Blazes is a freelance writer and recipe developer with a passion for South American food. She wrote a cookbook focusing on the cuisine of Brazil.
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Updated on 12/28/21
Vegetarian Ceviche Salad (Ceviche de Verdura)s
Marian Blazes
Prep: 20 mins
Cook: 30 mins
Marinate: 35 mins
Total: 85 mins
Servings: 2 to 4 servings
Nutrition Facts (per serving)
390 Calories
28g Fat
26g Carbs
16g Protein
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Nutrition Facts
Servings: 2 to 4
Amount per serving
Calories 390
% Daily Value*
Total Fat 28g 36%
Saturated Fat 10g 48%
Cholesterol 45mg 15%
Sodium 440mg 19%
Total Carbohydrate 26g 9%
Dietary Fiber 10g 36%
Total Sugars 6g
Protein 16g
Vitamin C 96mg 482%
Calcium 333mg 26%
Iron 2mg 9%
Potassium 762mg 16%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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. ​This vegetarian ceviche is the perfect fit! 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 and seasonings.

Ceviche is popular in Latin American cuisine and usually is done with seafood or fish. The acid from the citrus juice "cooks" while the ingredients marinate. The process is the same for this veggie ceviche recipe. The vegetables are chopped and placed in the lime juice to marinate in the refrigerator and then served immediately. 

This ceviche is very versatile, and there are so many other veggies that could be added in from tomato, cauliflower to chickpeas and other vegetables. We've also provided some other potential veggies below in the tips section.

It's great as an appetizer served with tortilla chips, eaten on its own, or put the ceviche on tacos or tostadas. 

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Ingredients

  • 1/2 red onion

  • 3 limes

  • 1 red pepper

  • 1/2 cup corn, Andean choclo corn if available, cooked

  • 1 avocado

  • 1/2 aji Amarillo chile pepper, or other hot pepper

  • 8 ounces fresh mozzarella cheese

  • 1/4 cup cilantro leaves

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

 

  1. Gather the ingredients.

  2. 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.

  3. Chop the red pepper and place it in a bowl with the corn.

  4. Finely chop the chile pepper and toss with the vegetables.

  5. Chop the avocado and mozzarella cheese into small (1/2-inch) cubes and add to the bowl.

  6. 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.

  7. Marinate salad in the refrigerator for 15 minutes, covered with plastic wrap.

  8. Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.

  9. Serve immediately.

Tips

While best served immediately, this vegetarian ceviche can be covered tightly with plastic wrap and stored in the refrigerator for up to eight hours. Make sure when covering it to push the plastic wrap down onto the ceviche as it will help keep it fresher.

Recipe Variation

Add some of your favorite veggies into the mix: small pieces of cauliflower or broccoli, chopped tomatoes, chickpeas (if using canned, drain and rinse first), olives, green beans, chopped jalapeños (if you want more of a kick), are just a few suggestions.

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