Go Back

Summer Vegetable Ceviche

Leave a rating
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings 2 -3
Print Recipe Pin On Pinterest Leave Review

Ingredients

Pilaf

  • 2 ½ cups cauliflower florets, most of the stem removed
  • 1 ½ tablespoons lime juice
  • 1 tablespoon olive oil
  • ¼ cup raw pumpkin seeds, plus extra for garnish
  • ⅛ cup chopped almonds
  • ½ teaspoon dried chipotle powder
  • sea salt and ground black pepper to taste
  • 2 sprigs mint, leaves chopped

Vegetable Ceviche

  • ½ zucchini, peeled into ribbons
  • 1 carrot, peeled into ribbons
  • 2 radishes, thinly sliced
  • 1 large cob of corn, kernels removed
  • 1 small red bell pepper, stemmed and julienned
  • 1 small shallot, thinly sliced
  • juice from 3 limes
  • 2 teaspoons dijon mustard
  • 2 teaspoons raw agave nectar
  • 1 ½ tablespoons olive oil
  • sea salt and ground black pepper to taste
  • 2-3 sprigs basil/cilantro, leaves finely chopped

Instructions

  • Chop the stemmed cauliflower florets super fine. This can be done by milling your knife over them repeatedly, as if you were mincing garlic. Place into a medium bowl. To the bowl, add the pumpkin seeds, almonds, lime juice, olive oil, chipotle powder, salt and pepper. Stir to combine. Set aside while you prepare the ceviche. Chop and add the mint right before you're ready to serve.
  • For the ceviche, place all ribboned/chopped vegetables in a large bowl. Pour the lime juice on top. Add the mustard and agave nectar. Toss with your hands to combine. Scrunch the vegetables down near the lime juice pooling at the bottom of the bowl. Allow this mixture to sit for about 10 minutes, tossing it up here and there. This is where the "curing" and softening up of the veggies happens.
  • After 10 minutes, drain out most of the juice from the ceviche, reserving about 1-2 tablespoons. Toss the remaining vegetables and lime juice with the olive oil and season to taste.
  • To serve: divide the pilaf between two plates, flattening it slightly. Divide the ceviche among the two plates next, placing on top of the pilaf. Garnish with the chopped basil/cilantro and more pumpkin seeds if you like.

Recipe Notes

  • The peeler isn't even totally necessary here. Just small or thin cuts/dices is all you need to get the job done. Also, as noted you can use whatever veggies you have around that you like, but I will highly recommend the corn while it's in season. So good.
Vibrant vegetable ceviche with chipotle pepita "pilaf" is an easy and refreshing way to use up all kinds of summer produce.