This vegan late spring vegetable ceviche is made with juicy grape tomatoes, fresh corn, crisp jicama, red pepper, silky mango, zesty red onion, and scallions. The mixture soaks for 2 to 3 hours in a citrus vinaigrette made with lime juice, orange juice, cilantro, serrano peppers, olive oil, and salt. As it marinates, the vegetables soften and become infused with the flavors from the vinaigrette. The result is a salad that looks like confetti and tastes like summer. The jicama adds this amazing crunch and the mango adds just a touch of sweetness to balance the citrus. The perfect summer side!

Back when I still ate fish, ceviche was one of my absolute favorite summer dishes. Traditionally the dish involves raw fish being cured in a mixture of fresh citrus juices until it is firmed up and "cooked". When I first tried ceviche, I fell in love with the brightness of the citrus fruits and the pops of flavor from peppers, cilantro, and onions. Tons of flavor coupled with an array of textures = a summer party in your mouth.

This vegan ceviche is made by combining grape tomatoes, fresh corn, jicama, red pepper, mango, red onion, and scallions. The vegetables (and one fruit) are then soaked for 2-3 hours in a citrus vinaigrette that's made by combining lime juice, orange juice, cilantro, serrano peppers, olive oil, and salt. As it marinates, the mixture becomes infused with all of the flavors from the vinaigrette.

The result is a salad that looks like confetti and tastes like summer. The jicama adds this amazing crunch and the mango adds just a touch of sweetness to balance the citrus. This is the perfect side dish to any burgers you might be cooking up in honor of the upcoming long weekend (hint, hint).

Today's Sound Bite always reminds me of that turning point between spring and summer. It has an uplifting, ethereal sound to it that keeps me repeatedly hitting play. Enjoy!

I hope you all have a safe, wonderful, and sun-soaked weekend! I'll be back on Monday with a sweet treat that ~~ice~~ screams summer. I'm all about the hints today.

📖 Recipe

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5 from 1 vote

Late Spring Vegetable Ceviche

Course Salads, Side Dish

Cuisine Gluten-Free, Grain-Free, plant-based, Vegan

Prep Time 30

Total Time 30

Servings

Ingredients

For the Ceviche

2 cups halved grape tomatoes
2 cups fresh corn kernals
2 cups peeled and diced jicama
1 cup diced red pepper
½ cup diced mango
½ cup finely diced red onion
½ cup sliced scallions

For the Citrus Vinaigrette

¼ cup chopped fresh cilantro
2 small serrano peppers, seeded and minced
⅓ cup fresh lime juice
¼ cup fresh orange juice
¼ cup olive oil
½ teaspoon sea salt

Garnish

1 firm-ripe avocado, pitted, peeled, and thinly sliced

Instructions

Add the tomatoes, corn, jicama, red pepper, mango, red onion, and scallions to a large bowl.
Add the cilantro, serrano peppers, lime juice, orange juice, olive oil, and salt to a small bowl and whisk together. Pour the citrus vinaigrette over the vegetables and toss to coat.
Refrigerate for 2-3 hours or longer to let the vegetables soak up the vinaigrette.
Plate, top with sliced avocado, and serve.

Comments

Celeste Jackson says

May 23, 2014 at 11:08 am

That looks vibrant and tasty! can't wait to make it!

- Ashley says
  
  May 24, 2014 at 9:24 am
  
  Thank you! Don't you lift a finger, I'll make it for you this weekend!
  
- Robin says
  
  May 27, 2014 at 10:56 am
  
  I made this wonderful recipe for the holiday weekend BBQ. It was absolutely delightful! Thanks so
  Much
  
  - Ashley says
    
    May 28, 2014 at 5:47 pm
    
    Hi Robin! I'm so glad you enjoyed the vegetable ceviche! Thank you for taking the time to comment with such sweet compliments.
    
Katie says

May 24, 2014 at 5:44 am

This looks a lot like a Peruvian solerito!

- Ashley says
  
  May 24, 2014 at 9:23 am
  
  Ooh, I didn't know what that was but I looked it up and it looks delicious! Thanks for the insight, Katie!
  
  - Katie says
    
    May 29, 2014 at 7:39 am
    
    Yeah! If you do make it I hope you like it :D
    
Isadora @ she likes food says

May 30, 2014 at 7:08 pm

Ohh, this is right up my alley! I love this kind of food and a salad like this will be perfect for the 100+ degree temperatures we are having right now. Your photos are so beautiful and so are all the vegetables in this dish :)

- Ashley says
  
  June 02, 2014 at 9:21 am
  
  Thanks so much, Isadora! I hope you enjoy the recipe -- it's the perfect salad to make on a hot summer's day!
  
Zoraida says

June 01, 2014 at 9:00 am

Incredible pictures, beautiful!

Renae says

June 06, 2014 at 7:07 pm

I found your site while searching for what to do with my random jicama and all my mango - your site is beautiful! I'll be making this tonight!

- Ashley says
  
  June 08, 2014 at 1:20 pm
  
  Hi, Renae! I'm so glad you stumbled across the site and are enjoying it. Thanks for your sweet words! I hope you liked the ceviche :)
  
lisa says

June 18, 2016 at 4:26 pm

are you to cook the corn first? or does it "cook" in the dressing

- Ashley says
  
  June 19, 2016 at 8:07 pm
  
  Hi Lisa! No need to cook the corn first, the acidity of the dressing will soften it a bit, but you want it to have a light crispness to it. :)
  
Nicole says

May 24, 2020 at 4:36 pm

Love this recipe, I make it summer after summer when the fresh corn comes to Iowa.

- Ashley says
  
  May 26, 2020 at 10:26 am
  
  Very happy to hear you're enjoying it, Nicole! Thanks for taking time out of your day to let me know. :)

Late Spring Vegetable Ceviche

📖 Recipe