Vegetable Ceviche Recipe

Name: Vegetable Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup Corn frozen or canned; 2 cups Finely chopped Califlower; 1/2 package Cilantro chopped; 1 pieces Red/Yellow Peppers; 1 Red Onion chopped; 4 pieces Chives; 1 teaspoon Thyme; 2 pieces Avocado; 6 pieces Limes; 1/2 teaspoon Salt; 1/2 teaspoon Pepper

Servings: persons

1 cup Corn frozen or canned
2 cups Finely chopped Califlower
1/2 package Cilantro chopped
1 pieces Red/Yellow Peppers
1 Red Onion chopped
4 pieces Chives
1 teaspoon Thyme
2 pieces Avocado
6 pieces Limes
1/2 teaspoon Salt
1/2 teaspoon Pepper

1
Prepare Onions, Cilantro, Chives and Bell Peppers by finely chopping.
2
Prepare Avocados by cutting into 1.4 inch pieces. I usually do this in the skin after removing the seed and then scooping out the fruit with a spoon.
3
Prepare Cauliflower by finely chopping or purchase pre chopped vegetable.
4
Add and mix all ingredients into a homogenous salad.
5
Add Juice from limes, salt, pepper and Thyme.
6
Mix spices into salad and refrigerate for 30 minutes before serving. All of the lime juice should be absorbed by the salad.

122

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup Corn frozen or canned, 2 cups Finely chopped Califlower, 1/2 package Cilantro chopped, 1 pieces Red/Yellow Peppers, and more.

Yes, Vegetable Ceviche falls under the General category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Vegetable Ceviche

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