This beautiful, tasty, and vegetable-packed ceviche makes the perfect appetizer for friends on a warm summer evening. The vegetables are so perfectly uplifted by the tangy citrus and aromatic herbs, you won’t even notice the fish is missing.
Sweet steep
This ceviche can be served immediately, but tastes even better after resting in its sweet citrus juices for a few hours. It will last for up to three days in the fridge, so make a double batch and enjoy as a deliciously cool snack over the coming warm days.
Vegetable Ceviche
Ingredients
- 1 1/4 cup (310 mL) chopped zucchini
- 1/2 cup (125 mL) chopped celery
- 1/4 cup (60 mL) chopped hearts of palm
- 1/2 cup (125 mL) chopped grapefruit or pomelo
- 1/4 cup (60 mL) finely chopped red onion
- 1/4 cup (60 mL) finely chopped cilantro
- 1 Tbsp (15 mL) seeded and finely chopped serrano pepper
- 1/4 cup (60 mL) freshly squeezed lime juice
- 1/8 tsp (0.5 mL) celery salt
- Rice crackers or tortilla chips (optional)
Nutrition
Per serving:
- calories28
- protein1 g
- total fat 0 g
- sat. fat0 g
- total carbohydrates6 g
- sugars3 g
- fibre1 g
- sodium54 mg
Directions
01
Ensure that zucchini, celery, hearts of palm, and grapefruit are chopped into uniform pieces, just under 1 cm in size. Add to glass or ceramic bowl. Add finely chopped red onion, cilantro, and serrano pepper to vegetables. Top with lime juice and celery salt, and mix to combine.
02
Serve chilled. You can scoop up this light and easy ceviche with your favourite rice crackers or tortilla chips.
Chelsea Gough is a Vancouver-based recipe developer, stylist, and proud mom of two girls. She is a lover of good food, good times, and beautiful spaces. Reach her at rawstylebychels@gmail.com
