Recipe – Vegetable Ceviche


For the ceviche

  • 2 cups halved baby tomatoes
  • 2 cups fresh corn
  • 1 cup diced red pepper
  • 1/2 cup diced mango
  • 1/2 cup finely diced red onion
  • 1/2 cup sliced spring onions

For the marinade

  • 1/4 cup chopped coriander
  • 1 small chilli diced or sprinkle of dried chilli flakes
  • 1/3 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt


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



  • Add the tomatoes, corn, red pepper, mango, red onion and spring onions to a large bowl.
  • 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.
  • Refrigerate for 2-3 hours or longer to let the vegetables soak up the marinade.
  • Plate, top with sliced avocado and serve.

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