Spring is in season, and that means warmer days are approaching fast so the weather will soon feel too warm to cook up hot meals in the kitchen. I personally try to steer clear from the oven and slow cooker in the summer so I’m always in search of new fresh meals I can prepare that will require little to no heat. A popular dish I like to make when days start to get hot is Vegetarian Avocado Ceviche. It’s always a great choice to go with because it’s done in less than 10 minutes and you only need to follow 3 simple instructions: cut, season, and mix. Although traditional Mexican ceviche is normally prepared with seafood (such as crab, shrimp, fish or octopus), I like to put a vegetarian twist to it by leaving out the seafood and replacing it with fresh avocado. And who can complain about having huge chunks of avocado in their ceviche? It’s avocado! Of course, not everyone I know prefers avocado over seafood (not sure why we’re friends), so to keep everyone happy I usually prepare two different types of ceviche; one with avocado, the other with seafood.
Vegetarian Avocado Ceviche
Prep Time: 15 minutes
Total time: 15 minutes
Yield: 6-8 servings
3 – 4 large avocados, cubed
4 – 6 tomatoes, cubed
1/2 red onion, diced
2 medium-sized cucumbers, cubed
1/4 cup cilantro, diced
2 – 3 seeded jalapeno peppers
1 14-oz. can kernel corn
4-6 limes, juiced
1/2 – 1 tablespoon salt and pepper
- Chop up vegetables into small cubes and place in a bowl.
- Season with salt, pepper and lime juice as desired. (Always taste test with a tortilla chip since these always contain salt).
- Blend all ingredients lightly with a spoon or fork. Serve with tostadas or tortilla chips.
Optional: Pour drops of Mexican hot sauce on top of each serving.