Chayote Ceviche
Prep time
Cook time
Total time
Make-ahead note: The chayote can be marinated a day in advance. Be sure to drain it at the 4-hour mark so it does not taste just of lime. Then simply cover, and store in the fridge until it’s ready to use.
Author: The Edgy Veg
Recipe type: Appetizer
Cuisine: Mexican
Serves: 4-6 servings
Ingredients
- 2 chayotes
- 1½ cups lime juice
- ¼ cup fresh orange juice
- 1 tbsp ground up nori or seaweed of choice
- 1 red onion, diced
- 1 cup grape or cherry tomatoes, cut in half
- 4 radishes, cut into thin half-moons
- 1 jalapeño, stemmed, seeded and finely chopped
- ⅓ cup chopped cilantro + extra garnish
- 1 mango, cubed
- ½ cup fresh corn kernels
- 1 large ripe avocado, diced
- 1 to 2 tablespoons extra-virgin olive oil
- Sea salt, to taste
- Tostadas,tortilla chips or saltine crackers, for serving
Instructions
- In a medium pot bring water to a boil.
- Place chayote into the pot and cook for 15 mins, or until a knife or fork can be inserted easily. They should still be firm enough to hold their shape, not become mushy.
- Meanwhile, prepare an ice bath.
- In a separate bowl, place onions and cover with water and some lime juice. Cover and refrigerate.
- Place chayote into the ice bath, to stop them from cooking further. Drain well.
- Once cool enough to handle, peel them and discard seeds and touch areas, then cut them into ½-inch cubes.
- In a glass bowl, add lime juice, orange juice, and seaweed and whisk to combine.
- Add cubed chayote and gently combine with the marinade. Making sure it is covered completely in lime juice. Cover and chill for at least 30 minutes, I find 2-4 hours is best.
- When ready to serve; in a large serving bowl, place drained red onion, tomatoes, radishes, jalapenos, cilantro, mango, and corn.
- Reserve some of the lime marinade, and drain the marinated chayote.
- Add chayote to the bowl with the fruit and veg, along with 1 tbsp olive oil, gently fold to mix with your hands.
- Taste and add more oil, lime juice or salt as necessary.
- Garnish with extra cilantro.
- Serve immediately with tostadas, tortilla chips or saltine crackers.
Nutrition Information
Serving size: 1 Calories: 184 Fat: 7.5g Trans fat: 0g Carbohydrates: 29g Sugar: 13.4g Sodium: 26.3mg Fiber: 6.4g Protein: 3.1g Cholesterol: 0mg
Recipe by The Edgy Veg at https://www.theedgyveg.com/2020/03/05/vegan-ceviche/