Squash Ceviche with Blueberries and Jalapeno (Raw, Vegan)

Ceviche is a traditional Latin American dish typically made with raw fish or seafood, but this vegan version uses squash as the main ingredient for a refreshing and healthy twist.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 12.

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Squash Ceviche with Blueberries and Jalapeno (Raw, Vegan)

Cooking Method: Marinating Cuisine: Mexican, Raw Food Courses: Appetizer, Lunch, Salad Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Rest Time 30 min Total Time 45 mins

Servings: 4 Calories: 480

Best Season: Summer

Ingredients

Servings

• 2 cup Yellow squash
• 1 cup Zucchini
• ¹⁄₄ cup Red onion
• 1 piece Jalapeno pepper
• ¹⁄₂ cup Blueberries
• ¹⁄₄ cup Cilantro
• ¹⁄₄ cup Lime juice
• 2 tablespoon Olive oil
• ¹⁄₂ teaspoon Salt
• ¹⁄₄ teaspoon Black pepper
• 1 piece Avocado
• ¹⁄₂ cup Tortilla chips

Instructions

1. Slice the yellow squash and zucchini into thin rounds.
2. Thinly slice the red onion and jalapeno pepper.
3. In a large bowl, combine the squash, zucchini, red onion, jalapeno pepper, blueberries, and cilantro.
4. In a small bowl, whisk together the lime juice, olive oil, salt, and black pepper.
5. Pour the dressing over the vegetable mixture and toss to combine.
6. Cover the bowl and let the ceviche marinate in the refrigerator for at least 30 minutes.
7. Before serving, dice the avocado and gently fold it into the ceviche.
8. Serve the squash ceviche with tortilla chips on the side.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 6g10%

Total Carbohydrate 15g5%

Sugars 8g

Protein 2g4%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.