Summer 'Ceviche'
with kiwi and strawberry smoothie
Ceviche is one of our favorite warm weather meals because there's no heat needed. Our vegetarian version skips the seafood and combines colorful vegetables and mangoes with lime juice for a bright, flavorful dish. Pair it with a fresh smoothie and some crisp tortilla chips!
Ingredients
- Edamame, frozen and shelled - 2 cups
- Lime juice - 6 Tbsp
- Jalapenos - 1 , diced
- Onions, red and medium - 1/4 cup , diced
- Mangos - 2 , diced
- Cucumbers - 10 oz , diced
- Tomatoes, roma - 2 , diced
- Cilantro, fresh - 4 Tbsp , chopped
- Tortilla chips - for serving
- Kiwis - 4 , peeled
- Strawberries, frozen - 16
- Yogurt, plain - 1 cup
- Coconut water - 1 cup
Prep
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Edamame - Microwave according to package instructions.
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Lime juice - Juice the limes if preparing fresh. (Can be done up to 5 days ahead)
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Jalapenos / Red onions - Prep as directed. Can be stored together. (Can be done up to 5 days ahead)
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Mangoes / Cucumbers / Tomatoes / Cilantro - Prep as directed.
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Assemble ceviche - Toss lime juice with edamame, jalapenos, red onions, mangoes, cucumbers, tomatoes, and cilantro.
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Kiwis - Prep as directed.
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Make
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Make smoothies by blending together kiwis, strawberries, yogurt, and coconut water.
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Season your veggie ceviche to taste with some salt and your choice of hot sauce if desired.
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Serve ceviche with tortilla chips for scooping and enjoy with smoothies on the side.
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