Vegetarian Ceviche – a delicious recipe with red onion, limes, red pepper, corn, avocado, chili pepper. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
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.
2
Chop the red pepper and place in a bowl with the corn.
3
Finely chop the chile pepper and toss with the vegetables.
4
Chop the avocado and mozzarella cheese into small (1/2 inch) cubes and add to the bowl.
5
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.
6
Marinate salad in the refrigerator for 15 minutes, covered with saran wrap.
7
Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
8
Serve immediately.
227
kcal
Calories
10
g
Fat
20
g
Carbs
18
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/2 red onion, 3 limes, 1 red pepper, 1/2 cup corn (choclo if available), and more.
Yes, Vegetarian Ceviche falls under the Soups & Stews 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.
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