Late Spring Vegetable Ceviche

Late Spring Vegetable Ceviche

Back when I still ate fish, ceviche was one of my absolute favorite summer dishes. Traditionally the dish involves raw fish being cured in a mixture of fresh citrus juices until it is firmed up and “cooked”. When I first tried ceviche, I fell in love with the brightness of the citrus fruits and the pops of flavor from peppers, cilantro, and onions. Tons of flavor coupled with an array of textures = a summer party in your mouth.

This vegan ceviche is made by combining grape tomatoes, fresh corn, jicama, red pepper, mango, red onion, and scallions. The vegetables (and one fruit) are then soaked for 2-3 hours in a citrus vinaigrette that’s made by combining lime juice, orange juice, cilantro, serrano peppers, olive oil, and salt. As it marinates, the mixture becomes infused with all of the flavors from the vinaigrette. The result is a salad that looks like confetti and tastes like summer. The jicama adds this amazing crunch and the mango adds just a touch of sweetness to balance the citrus. This is the perfect side dish to any burgers you might be cooking up in honor of the upcoming long weekend (hint, hint).

Ingredients

  • 2 cups halved grape tomatoes
  • 2 cups fresh corn kernals
  • 2 cups diced and peeled jicama
  • 1 cup diced red pepper
  • ½ cup diced mango
  • ½ cup finely diced red onion
  • ½ cup sliced scallions
  • ¼ cup chopped fresh cilantro
  • 2 small serrano peppers, seeded and minced
  • ⅓ cup fresh lime juice
  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • ½ teaspoon sea salt
  • 1 avocado, thinly sliced
Read the whole recipe on Blissful Basil