Vegan Ceviche with Vine Ripe Tomatoes
Why should omnivores have all the fun? Ceviche is typically made with seafood. This vegan version is just as tasty without the fish! Bright and acidic this soup is refreshing on a hot day.
Servings: 6 people
Calories: 57kcal
Cost: 10
Equipment
Ingredients
- 3 Vine Ripe Tomatoes small dice
- 1 bunch Radishes small dice
- 1 bunch Cilantro chopped
- 1 bunch Parsley Leaves stems removed leaves chopped
- 1 small Spanish Onion small dice
- 1/2 tsp Sea Salt
- 10 Limes juiced
Instructions
- Wash the produce. Trim the onions by slicing them in half, cutting off the root ball and removing the papery skin with the tough outer layers. Chop all of the ingredients into medium dice. The smaller the pieces the tastier the dish.
- Juice the limes. I like using a lemon squeezer so that the pits don't get into the lime juice. A lemon squeezer also takes some of the work out of your hands and gets more juice out of the limes. Combine the tomatoes, radishes, cilantro, parsley and onion into a bowl with the lemon juice. Place the mixture in the fridge for at least 30 minutes before serving.
Notes
You can keep this ceviche for up to 4 days in the fridge.
Make Ahead: This soup tastes great the next day after the veggies have had time to marinate in the juices.
Nutrition
Serving: 6Cups | Calories: 57kcal | Carbohydrates: 16.8g | Protein: 2g | Fat: 0.05g | Cholesterol: -3mg | Sodium: 171mg | Potassium: 363mg | Fiber: 4.7g | Sugar: 4.5g | Calcium: 63mg | Iron: 1mg