Vegetarian Ceviche Salad

Name: Vegetarian Ceviche Salad
Prep time: 45 min
Cook time: 5 min
Total time: 50 min
Yield: 2
Cuisine: World
Ingredients: Red onion ½; Lime 3; Red pepper 1; Corn ½ cup; Avocado 1; Hot pepper ½; Mozzarella 8 oz; Cilantro ¼ cup; Salt; Black pepper

South American inspired salad

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50m
Serves 2
Easy
(13)

Ingredients

	½ Red onion
	3 Lime
	1 Red pepper chopped
	½ cup Corn cooked
	1 Avocado
	½ Hot pepper Amarillo chile pepper or other hot pepper, finely chopped
	8 oz Mozzarella fresh
	¼ cup Cilantro leaves, chopped
	Salt to taste
	Black pepper to taste

Nutritional information

309

Calories

20.2g

Fat

18.8g

Carbohydrate

18.4g

Protein

30mg

Cholesterol

349mg

Sodium

Ingredients

½ Red onion
3 Lime
1 Red pepper
chopped
½ cup Corn
cooked
1 Avocado
½ Hot pepper
Amarillo chile pepper or other hot pepper, finely chopped
8 oz Mozzarella
fresh
¼ cup Cilantro
leaves, chopped
Salt
to taste
Black pepper
to taste

Vegetarian Ceviche Salad

This Vegetarian Ceviche Salad is a veggie take on the classic South American fish dish. Ceviche is a seafood dish, originally from Peru. A classic ceviche involves curing cubes of fresh raw fish in lemon or lime juice. It is flavored with a spicy sauce known as ají which may contain tomatoes, onions, salt, and coriander.

This salad combines onions marinated in lime juice with red pepper, corn, chile pepper, mozzarella cheese and avocado. A simple dressing made of lime juice, salt and pepper makes this salad a zesty flavor sensation!

To make my version of Vegetarian Ceviche Salad, you will need the following ingredients:

Steps to make Vegetarian Ceviche Salad

1	Marinate onions in lime	20
Slice half a red onion into thin half-moon slices. Prepare a bowl of salt water and add the juice of 1 lime. Place the onion slices in the bowl to marinate for 20 minutes.
2	Mix red pepper, corn and chile together	2
Place a chopped red pepper and ½ a cup of cooked corn in a large salad bowl. Add ½ a finely chopped chile pepper and toss the three ingredients together well.
3	Chope avocado and cheese	3
Cut 1 avocado and 8 ounces of mozzarella cheese into ½ inch cubes. Place these in the bowl with the corn and red pepper.
4	Assemble the salad	2
Drain the marinating liquid from the onions. Add these to the bowl with the other vegetables. Toss the ceviche salad with the juice of the 2 remaining limes. Season the mixture with salt and pepper to taste.
5	Chill	30
Place the salad in the refrigerator for 30 minutes to marinate.
6	Serve	1
Toss freshly chopped cilantro leaves through the salad and serve immediately.

This Vegetarian Ceviche Salad is a super fresh take on the classic South American dish! Try it out soon and don’t forget to tag #CookMeRecipes in your social posts.

Nina Cole

Nina dreams of gender equality and for women all over the world to feel empowered and enjoy the same freedom she has. She’s a careful consumer, believing that by being more conscious about the way we live we can make the world a better place! Already a vegetarian, she uses animal products sparingly and tries to produce as little waste as possible. Most of her recipes are vegan as a result!