Summer 'Ceviche'
with kiwi and strawberry smoothie
Ceviche is one of our favorite summer dishes because there's no heat needed! The acidity of lime juice is normally used to cook seafood but in this veggie version, we combine lots of colors for a bright summer dish. Finish with a smoothie for a perfect summer dinner.
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Ingredients
Summer Ceviche:
- Edamame, frozen and shelled - 2 cups
- Lime juice - 6 Tbsp
- Jalapenos - 1 , diced
- Red onions - 1/4 cup , diced
- Mangos - 2 , diced
- Cucumbers - 10 oz , diced
- Tomatoes, roma - 2 , diced
- Cilantro - 4 Tbsp , chopped
- Tortilla chips - for serving
Kiwi and Strawberry Smoothie:
- Kiwis - 4 , peeled
- Strawberries, frozen - 16
- Yogurt, plain - 1 cup
- Coconut water - 1 cup
Prep
- Edamame - Microwave according to instructions.
- Lime juice - Squeeze out of limes if preparing fresh. (Can be done up to 5 days ahead)
- Jalapenos / Red onions - Prep as directed. Can be stored together. (Can be done up to 4 days ahead)
- Mangos / Cucumbers / Tomatoes / Cilantro - Prep as directed. Can be stored with jalapenos and red onions.
- Assemble ceviche - Toss lime juice with edamame, jalapenos, red onions, mangos, cucumbers, tomatoes and cilantro.
- Kiwis - Prep as directed. (Can be done up to 2 days ahead)
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Make
- Make smoothies by blending together kiwis, strawberries, yogurt, and coconut water.
- Season your veggie ceviche to taste with salt and your choice of hot sauce if desired. Spoon up ceviche with tortilla chips and finish with your smoothie!
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