Vegetarian Ceviche Salad (Ceviche de Verduras)

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 11/30/21
Vegetarian Ceviche Salad (Ceviche de Verdura)s
Marian Blazes
Prep: 20 mins
Cook: 30 mins
Total: 50 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! ​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.

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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. 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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