|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 28g||36%|
|Saturated Fat 10g||48%|
|Total Carbohydrate 26g||9%|
|Dietary Fiber 10g||36%|
|Total Sugars 6g|
|Vitamin C 96mg||482%|
|*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 like shrimp, 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.
1/2 red onion
1 red pepper
1/2 cup corn, Andean choclo corn if available, cooked
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
Gather the ingredients.
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.
Chop the red pepper and place it in a bowl with the corn.
Finely chop the chile pepper and toss with the vegetables.
Chop the avocado and mozzarella cheese into small (1/2-inch) cubes and add to the bowl.
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.
Marinate salad in the refrigerator for 15 minutes, covered with plastic wrap.
Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
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.
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.