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.
Recipe type: Appetizer
Cuisine: Mexican
Serves: 4-6 servings
  1. In a medium pot bring water to a boil.
  2. 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.
  3. Meanwhile, prepare an ice bath.
  4. In a separate bowl, place onions and cover with water and some lime juice. Cover and refrigerate.
  5. Place chayote into the ice bath, to stop them from cooking further. Drain well.
  6. Once cool enough to handle, peel them and discard seeds and touch areas, then cut them into ½-inch cubes.
  7. In a glass bowl, add lime juice, orange juice, and seaweed and whisk to combine.
  8. 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.
  9. When ready to serve; in a large serving bowl, place drained red onion, tomatoes, radishes, jalapenos, cilantro, mango, and corn.
  10. Reserve some of the lime marinade, and drain the marinated chayote.
  11. Add chayote to the bowl with the fruit and veg, along with 1 tbsp olive oil, gently fold to mix with your hands.
  12. Taste and add more oil, lime juice or salt as necessary.
  13. Garnish with extra cilantro.
  14. 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