Plant-Based Ceviche With Jicama And Corn

  2 rater(s)

We are very excited about this plant-based ceviche. We wish it was raw vegan, but it is not; however, this is an excellent post-cleanse recipe as you transition back to regular foods. While it doesn’t take that long to prepare all of the vegetables, it does require soaking time to allow the flavors to get to know each other. You want that first bite of this ceviche to pack a zesty punch, so the marinating time is paramount. The result is a colorful, beautiful appetizer that has wonderful textures.

Plant-Based Ceviche With Jicama And Corn
  • Prep Time:30m
  • Cook Time:5m
  • Total Time:35m


For the Ceviche

  • 2 c frozen corn
  • 2 c cherry tomatoes, halved
  • 2 c jicama, peeled and diced
  • 1 c red pepper, diced
  • 1/2 c mango, diced
  • 1/2 c red onion, finely diced
  • 1/2 c scallions, sliced

For the Citrus Dressing

  • 1/4 c cilantro, chopped
  • 2 small serrano peppers, seeded and minced
  • 1/3 c freshly squeezed lime juice
  • 1/4 c freshly squeezed orange juice
  • 1/4 c olive oil
  • 1/2 tsp. sea salt


For the Ceviche

  1. Add 3 cups of water to a medium saucepan over high heat. Bring the water to a boil and then add the frozen corn. Let the corn boil for about two minutes.
  2. Strain the water and add the corn to a large bowl. Place the bowl in the refrigerator for 15 minutes to quickly cool the corn.
  3. Remove the corn from the fridge and add the tomatoes, jicama, red pepper, mango, red onion, and scallions to the bowl. Mix well and set aside while you make the dressing.

For the Citrus Dressing

  1. Add all of the ingredients to a blender and blend until smooth.
  2. Pour the dressing over the ceviche and toss to coat all the ingredients. Refrigerate for 2-3 hours to let the flavors intensify.
  3. Remove from the fridge and serve with plantain chips if you want.
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