Vegetarian Ceviche Salad
Vegetarian Ceviche Salad
This corn salad, aka vegetarian ceviche, uses the same base ingredients of red onion, lime juice, and hot peppers, as the the traditional Peruvian ceviche. The queso fresco cheese replaces the fish. The corn, red pepper, and avocado adds a colorful freshness to this salad. If you want to make this side vegan, omit the cheese.
Ingredients
- 3 limes
- 1/2 medium red onion
- 1 cup corn
- 1 red bell pepper chopped
- 1 serrano pepper thinly sliced
- 1 avocado cubed
- 8 oz queso fresco cheese crumbled
- 1/4 cup cilantro chopped
- salt and pepper to taste
Instructions
- Slice the red onions super thin. Put 9n salt water and the juice of 1 lime. Let the onions marinate for 20 minutes.
- While the onions are marinating, mix together the rest of the ingredients. Drain the onions of the acidulated water after 20 minutes. Mix them in with the salad.
- Garnish with cilantro.
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