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.
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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
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Ingredients
- 1 1/4 cup chopped zucchini
- 1/2 cup chopped celery
- 1/4 cup chopped hearts of palm
- 1/2 cup chopped grapefruit or pomelo
- 1/4 cup finely chopped red onion
- 1/4 cup finely chopped cilantro
- 1 Tbsp seeded and finely chopped serrano pepper
- 1/4 cup freshly squeezed lime juice
- 1/8 tsp celery salt
- Rice crackers or tortilla chips optional
Instructions
- 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.
- Serve chilled. You can scoop up this light and easy ceviche with your favorite rice crackers or tortilla chips.
Recipe Notes
Per serving: 28 calories; 1 g protein; 0 g total fat (0 g sat. fat); 6 g total carbohydrates (3 g sugars, 1 g fiber); 54 mg sodium
