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Recipe – Vegetable Ceviche

Updated: May 14


For the ceviche

  1. 2 cups halved baby tomatoes

  2. 2 cups fresh corn

  3. 1 cup diced red pepper

  4. 1/2 cup diced mango

  5. 1/2 cup finely diced red onion

  6. 1/2 cup sliced spring onions

For the marinade

  1. 1/4 cup chopped coriander

  2. 1 small chilli diced or sprinkle of dried chilli flakes

  3. 1/3 cup fresh lime juice

  4. 1/4 cup fresh orange juice

  5. 1/4 cup olive oil

  6. 1/2 teaspoon sea salt


  1. 1 firm-ripe avocado, pitted, peeled, and thinly sliced


  1. Add the tomatoes, corn, red pepper, mango, red onion and spring onions to a large bowl.

  2. Add the coriander, chilli, lime juice, orange juice, olive oil and salt to a small bowl and whisk together. Pour the citrus marinade over the vegetables and toss to coat.

  3. Refrigerate for 2-3 hours or longer to let the vegetables soak up the marinade.

  4. Plate, top with sliced avocado and serve.

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