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!

Serving size

1 cup

Makes

6 servings

Prep time: 30min
Cook time: 15min
Total: 45min

Ingredients

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

Nutrition Info

Makes: 6 servings  Serving size: 1 cup

Calories

162

Fat

9 g

Saturated Fat

1 g

Trans Fat

0 g

Cholesterol

0 mg

Carbohydrate

23 g

Sugar

10 g

Fiber

5 g

Protein

2 g

Sodium

109 mg

Calcium

34 mg

Phosphorus

73 mg

Potassium

536 mg

Instructions

  1. Fill medium saucepan half full with water. Heat the water to bring to a boil.
  2. Add the chayotes and cook for about 15 minutes or until they can be pierced easily with a fork.
  3. Remove the chayotes and place them into ice water.
  4. Peel the chayotes and discard the seeds.
  5. Dice them into ½ inch cubes.
  6. Whisk together the lime juice, orange juice, olive oil, salt and cayenne pepper in a small bowl. Set this marinade aside.
  7. Combine the chayotes, red onion, tomato, radish, jalapeño, mango, avocado, cilantro, and corn in a separate, medium sized bowl.
  8. Pour the marinade over the chayote and fresh ingredients. Mix until well combined.
  9. Refrigerate for at least 30 minutes.
  10. 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.
Recipe Contributed by FamilyCook Productions

If you cannot find chayote, try replacing the chayote with a large peeled green apple.