Vegetable Ceviche Food

VEGETABLE CEVICHE

VEGETABLE CEVICHE image

Categories Salad Bean Pepper Tomato Appetizer Side Vegetarian Quick & Easy Low Cal Lunch Corn Summer Chill Healthy

Yield 8 people

Number Of Ingredients 14

Ingredients

Edamame, shelled 1 cup (Can use lima beans as well)
Lime Zest, 1 teaspoon finely grated
Lime Juice, 1/3 cup
Olive Oil, Extra Virgin, ¼ cup
Scallion, thinly sliced
Jalapeno, thinly sliced cored and seeded
Sea Salt
Corn, fresh kernals, 1 ½ cups (2 ears)
Nectarines, (2) thinly sliced
Avocado, cut into half inch cubes
Orange Bell Pepper, finely julienned
Red Bell Pepper, finely julienned
Heirloom cherry tomatoes, 1 pint - different colors
Cilantro, ½ cup coarsely chopped

Steps:

1. In a small saucepan of salted boiling water, cook the edamame for 8-10 minutes, until soft. Drain the beans and rinse under cold water 2. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeno, and shallot, season with salt to taste. 3. Gently fold in the edamame, corn, nectarine, avocado, orange and red pepper, and tomatoes. 4. Refrigerate the "ceviche" for at least 2 hours. Fold in cilantro just before serving.

VEGETARIAN CEVICHE

Vegetarian Ceviche image

This recipe from about.com substitutes yummy fresh mozzarella for the typical seafood. Posting for ZWT 7, South America, untried by me. Prep time includes both marinating times.

Provided by smellyvegetarian

Categories < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1/2 red onion
3 limes
1 red pepper
1/2 cup corn (choclo if available)
1 avocado
1/2 chili pepper (or other hot pepper)
8 ounces fresh mozzarella cheese
1/4 cup cilantro leaf
salt and pepper

Steps:

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.
Chop the red pepper and place in a bowl with the corn.
Finely chop the chile pepper and toss with the vegetables.
Chop the avocado and mozzarella cheese into small (1/2 inch) cubes and add to the bowl.
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.
Marinate salad in the refrigerator for 15 minutes, covered with saran wrap.
Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
Serve immediately.

VEGAN CEVICHE

Vegan Ceviche image

Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year.

Provided by Lotusstone

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h15m

Yield 4

Number Of Ingredients 12

Ingredients

1 cup water
1 cup vegetable broth
1 cup quinoa
4 ripe avocados, cubed
2 (10 ounce) baskets cherry tomatoes, quartered
3 cups chopped lacinato (dinosaur) kale
2 cucumbers, cut into 1/2-inch cubes
3 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
2 tablespoons minced fresh cilantro
1 lemon, juiced
1 ½ teaspoons salt

Steps:

Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.

Nutrition Facts : Calories 566.4 calories, Carbohydrate 63.5 g, Fat 33.2 g, Fiber 20.4 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 1044.7 mg, Sugar 4.8 g

VEGETARIAN CEVICHE THAT LOOKS NOT-SO-VEGETARIAN

Vegetarian Ceviche That Looks Not-So-Vegetarian image

I use hearts of palm to mimic octopus rings. it's really pretty (even though i always hated octopus). It requires no cooking and all the flavor. Amounts vary with size of vegetables.

Provided by snickels

Categories Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 (14 ounce) can hearts of palm, cut in rings
2 large tomatoes, diced (any color)
1/2 small red onion, diced
1/2 bunch fresh cilantro, chopped
2 jalapenos, diced (or to taste)
2 limes, juice of
1 tablespoon olive oil
salt (to taste)
pepper (to taste)
avocado (optional)
cucumber (optional)
green bell pepper (optional)

Steps:

Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
Chop everything else and mix together.
Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.

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