Chayote Vegan Ceviche
Chayote is a vegetable in the squash family that almost tastes like a slightly sweet cucumber. In this vegan recipe, it replaces the traditional seafood used in ceviche!
Cook time: 15min
2 medium (452 grams) chayote squash, cooked
1 cup lime juice
¼ cup orange juice
2 tablespoons olive oil
¼ teaspoon sea salt
1 teaspoon cayenne pepper
1 medium (110 grams) red onion, chopped
1 cup tomatoes, chopped
4 medium (18 grams) raw radish, chopped
1 medium (14 grams) jalapeño pepper, chopped
1 cup (229 grams) fresh mango
1 whole (136 grams) avocado, diced
½ cup cilantro, chopped
½ cup corn, whole kernel
- Fill medium saucepan half full with water. Heat the water to bring to a boil.
- Add the chayotes and cook for about 15 minutes or until they can be pierced easily with a fork.
- Remove the chayotes and place them into ice water.
- Peel the chayotes and discard the seeds.
- Dice them into ½ inch cubes.
- Whisk together the lime juice, orange juice, olive oil, salt and cayenne pepper in a small bowl. Set this marinade aside.
- Combine the chayotes, red onion, tomato, radish, jalapeño, mango, avocado, cilantro, and corn in a separate, medium sized bowl.
- Pour the marinade over the chayote and fresh ingredients. Mix until well combined.
- Refrigerate for at least 30 minutes.
- Serve with a side of homemade corn tortilla chips. NOTE: By making the tortilla chips from scratch, you reduce the phosphorus content and can eat more tortilla chips.