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5 from 1 vote

Late Spring Vegetable Ceviche

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!
Prep Time30 mins
Total Time30 mins
Course: Salads, Side Dish
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 6


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
  • cup fresh lime juice
  • ¼ cup fresh orange juice
  • ¼ cup olive oil
  • ½ teaspoon sea salt


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


  • 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.