Veggie Ceviche

Veggie Ceviche

10 minPrep Time

10 minTotal Time

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5 new potatoes
1 pint, grape or cherry tomatoes, halved
½ medium purple onion, finely chopped
yellow pepper, stemmed, seeded, and chopped
red pepper, stemmed, seeded, and chopped
1 jalapeno, seeded and minced
2 qvocados, ripe but firm enough to dice.
1 cup cilantro leaves, chopped
1 large organic cucumber, rinsed and diced into ½ inch cubes
2 cloves garlic
4 limes, juiced, ½ zest
3 Tbsp olive oil
2 Tbsp honey
1/4 tsp cumin
salt and pepper


  1. Boil the potatoes until you can pierce with a fork, but are firm enough to dice. Strain and run under cold water to cool.
  2. Rinse and prepare tomatoes, onion, yellow pepper, red pepper, jalapeno, cucumber, avocado, garlic (1 clove), and cilantro. Mix gently in a large bowl. Then dice the potatoes and mix in gently.
  3. For the dressing: Whisk the fresh lime juice, zest of ¼ of a lime, olive oil, garlic (one clove), honey, and cumin. Pour dressing over the ingredients and mix gently.
  4. For extra flare, serve this in a martini, wine, or parfait glass and garnish with cilantro.

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