Vegetarian Ceviche Salad (Ceviche de Verduras)

Written by
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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Marian Blazes
Updated 08/08/19
Vegetarian Ceviche Salad (Ceviche de Verdura)s
Marian Blazes
  • Total: 50 mins
  • Prep: 20 mins
  • Cook: 30 mins
  • Yield: 2 to 4 servings
Nutritional Guidelines (per serving)
372 Calories
22g Fat
32g Carbs
15g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 2 to 4 servings
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.
(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! ​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

Steps to Make It

 

  1. 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.

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

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

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

  5. 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.

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

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

  8. Serve immediately.

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