For Professionals

Chayote Vegan Ceviche

Prep time: 30 min
Cook time: 15 min

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!

Makes

6 servings

Serving size

1 cup

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

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.

Cooking Tip

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

Recipe Contributed by FamilyCook Productions

Nutrition Info

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

Carbohydrates

23 g

Sugar

10 g

Fiber

5 g

Protein

2 g

Sodium

109 mg

Calcium

34 mg

Phosphorus

73 mg

Potassium

536 mg