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You are here: Home / Recipes / Summer Harvest Vegetable Ceviche

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Summer Harvest Vegetable Ceviche

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I’ve always been intrigued by the idea of ceviche. If you’re not familiar, it’s a South American dish made with raw fish, that’s been “cooked” in a mixture of citrus juices like lemon, lime, or orange and seasoned with onion, chili peppers and herbs. The acids in the juice break down the proteins in the fish, and give it the appearance of being cooked.

The only tiny issue I have with ceviche is that while the acid breaks down the proteins, it really doesn’t do much to kill any bacteria or toxins in the fish. So unless you are completely certain that your fish is super fresh and here’s the important part – toxin free (almost impossible to know), you may run the risk of serving up a dish of Scombroid or Ciguatera poisoning V. cholera, Vibrio Infection, or if you’re really lucky- Diphyllobothrium latum (aka tapeworm).

Sorry to be a raw-seafood Debbie Downer, but that was my take away from all of those microbiology and food science classes I took back in the day, while I was studying to become a registered dietitian. My advice is to cook your fish – ALWAYS and especially if you are pregnant or have a compromised immune system. I know it’s hard to not be the cool and adventurous kid when you’re out at a trendy Peruvian restaurant or for sushi, but believe me, I’ve had seafood poisoning (from cooked, not even raw fish) and it’s quite unpleasant.

OK, now that I’m off the raw fish soapbox, let me tell you about my version of ceviche. Actually, I found this recipe a while ago in Food & Wine magazine, and adapted it slightly. It’s made with super fresh, seasonal fruits and vegetables – please wash them, because even they can harbor bacteria – and it’s light and refreshing just like the original ceviche, but completely vegan.

 

 

Summer Harvest Ceviche|Craving Something Healthy

 

This summer harvest ceviche is a perfect side dish with grilled fish, or you can keep it vegetarian by adding some quinoa and black beans for protein.

 

Summer Harvest Ceviche|Craving Something Healthy

 

 

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Summer Harvest Ceviche

Prep Time20 mins
Cook Time1 hr
Servings: 8 servings
Author: Craving Something Healthy

Ingredients

  • 1 1/2 cups frozen corn - thawed
  • 1 cup frozen edemame - thawed
  • 2 nectarines cut into thin wedges
  • 1 large red pepper seeded and cut into thin strips
  • 1 ripe avocado pitted and cut into 1/2 inch cubes
  • 1 cup cherry or grape tomatoes sliced in half
  • 1 small shallot thinly sliced
  • 1 scallion thinly sliced
  • 1 jalapeño pepper seeded and thinly sliced
  • 1/4 cup loosely packed cilantro chopped (save for garnish)

Dressing

  • juice of 1 lime
  • juice of 1/2 orange
  • 2 tablespoons olive oil
  • salt and pepper

Instructions

  • Whisk together ingredients for dressing in a small bowl or measuring cup and set aside.
  • In a large bowl, combine nectarines and all vegetables. Toss well to combine. Pour dressing over salad and refrigerate for at least an hour to allow flavors to blend.
  • Add cilantro before serving, adjust seasonings as necessary.

Notes

Recipe adapted from Food & Wine

 

Have you ever gotten sick from raw seafood?  Hopefully not!

 

Eat well!

 

 

 


6 Comments

About Craving Something Healthy

Anne Danahy MS, RD is a Registered Dietitian/Nutritionist and a freelance content writer who specializes in women's health and healthy aging. She lives in the Scottsdale area and eats wherever good food is found.

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Comments

  1. genevieve @ gratitude & greens says

    July 1, 2014 at 9:38 am

    This sounds so fresh and perfect for summer! I’ve never tried real ceviche with fish, but I think I would prefer this much more to the real thing since I’m vegetarian.

    Reply
    • Anne says

      July 1, 2014 at 11:14 am

      Thanks Genevieve! This is definitely a better way to go if you’re vegetarian 🙂

      Reply
  2. EA-The Spicy RD says

    July 1, 2014 at 11:36 am

    Gorgeous plate of veggie ceviche! And, so funny b/c this morning while I was lying in bed I was just thinking that I wanted to make some ceviche-seriously 🙂 Although I do love the fish version, your veggie twist is super fun!

    Reply
    • Anne says

      July 1, 2014 at 1:43 pm

      Thanks EA! I love an RD who lays in bed thinking about healthy dinners 🙂

      Reply
  3. Jessica @ Nutritioulicious says

    July 1, 2014 at 2:07 pm

    What a pretty bowl of veggies! Looks so light and refreshing, perfect for a hot summer day.

    Reply
    • Anne says

      July 1, 2014 at 5:38 pm

      Thanks for visiting Jessica! This is definitely perfect for a hot day 🙂

      Reply

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I'm Anne Danahy, a Scottsdale, AZ-based registered dietitian and integrative nutritionist who specializes in women's health and healthy aging. I'm hooked on cold brewed coffee, and I'm equally happy with dessert or a creative salad. Come visit my kitchen and let's make something delicious today!

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