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Ceviche de Verduras – Vegetarian Ceviche Salad

The exciting flavours of a ceviche marinade work just as well for vegetables as they do for seafood, and it would be a shame for those who don’t like seafood to miss out on them! Fresh mozzarella cheese replaces the raw fish in this healthy salad, which also has the traditional marinated onions, hot chilli peppers, corn, and other colourful vegetables.

Ceviche de Verduras - Vegetarian Ceviche Salad
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 large red onion
  • 5 limes
  • 1 red capsicum (bell pepper), chopped
  • 1 cup cooked corn kernels (choclo if available)
  • 1 avocado
  • 1 aji amarillo chilli pepper, or other hot pepper
  • 225 g fresh mozzarella cheese
  • ½ cup fresh coriander (cilantro) leaves
  • salt and pepper, to taste
Instructions
  1. Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of 2 limes and leave them to marinate for at least 20 minutes.
  2. Chop the red capsicum and place in a bowl with the corn.
  3. Finely chop the chilli pepper and toss with the vegetables.
  4. Chop the avocado and mozzarella cheese into small (1cm) cubes and add to the bowl.
  5. Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 3 remaining limes, and season with salt and pepper to taste.
  6. Marinate salad in the refrigerator for 15 minutes, covered with plastic wrap.
  7. Coarsely chop the coriander and toss the salad gently once more, incorporating thoroughly.
  8. Serve immediately.

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