Jordan and I stumbled upon a recipe for vegetable “ceviche” when we were on a plane to Idaho a few weeks back. At first I thought it just sounded silly, like vegetarians trying too hard. For something to be ceviche, fish is a requirement. But, we let the thought marinate (ha), made the dish, and it was tough to come up with something else to call it. Diced raw vegetables with lime juice doesn’t quite have the same ring to it.
So here we are, eating ceviche sin pescado and liking it. Liking it a lot. Chop up a little of whatever summer produce you’ve got hanging around, mix that with a ton of lime juice, some cilantro and an onion. Let the mixture sit together for an hour or two and call it dinner. Ceviche bonus points if you’re into practicing your knife skills and everything you dice comes out perfectly uniform. Ladies and gentlemen, let it be known, my man can dice like the best of ’em.
Vegetable ‘Ceviche’ SaladÂ
2 ears of corn, cut of the cob
2 cucumbers, diced
3 tomatoes, chopped
1 red onion, diced finely
3 sweet peppers, diced
2 avocados, cut into cubes
1 bunch cilantro, choped
3 limes, zest of 1 and juiced
salt
In a large bowl, mix together corn kernels, diced cucumber, chopped tomatoes, diced sweet peppers, diced red onion, chopped avocado and cilantro. Douse liberally with lime juice and season with salt. Let sit at room temperature for an hour or two. Stir again and serve.
Because of all the lime juice, this salad survives quite well in the fridge for a few days.
-Emily