Summer Vegetable 'Ceviche': A Vegetarian Feast

A medley of fresh colourful summer vegetables, fruits and fragrant herbs marinated in a tangy lime juice dressing made of lime juice, oil, jalapeño, shallots and scallions, typically used in a traditional fish ceviche marinade, takes this beautiful vegetable salad to another level. Adapted from the cover recipe from August's issue of Food & Wine magazine celebrating summer vegetables, this clever vegetarian dish comes from David Frenkiel and Luise Vindhal, the couple behind the special diets blog GreenKitchenStories.com and authors of Vegetarian Everyday. 

Cover recipe from Food & Wine

The couple state the intention of their book in the introduction: "The book is filled with recipes from our everyday life, along with some simple tips on how to get a a more varied and greener pantry. We hope that you will find many new favourite recipes but that we can also inspire you to pursue your own way into the world of whole foods." The cookbook is divided into sections which include Mornings, Lighter Meals, Good to Go, Family Dinners, Small Bites, Drinks and Sweets, along with some basics on cooking techniques and how to round out your pantry. The recipes, which are a fresh seasonal take on vegetarian cooking, are simple, healthy and delicious, and full of innovative ideas for using nutritious whole ingredients in new ways. 

Vegetarian Everyday by David Frenkiel and Luise Vindhal

Some of their most beloved recipes are Watermelon Gazpacho, Black Quinoa and Kale Salad, Potato Pizza with Black Olives, Mushroom and Hazelnut Loaf, and Frozen Pink Cheesecake. Because the recipes generally avoid dairy, refined flour and sugar, this book provides plenty of inspired dishes for those with gluten and other allergies. Bursting with colour and flavour, this is vegetarian cooking that everyone will love.






Summer Vegetable 'Ceviche'
Serves 6-8
Recipe adapted from 'Food & Wine'

1 cup fresh baby sweet peas, or other shelling bean
1 tsp finely grated lime zest
1/3 cup fresh lime juice
1/4 cup extra-virgin olive oil
1 scallion, thinly sliced
1 jalapeño pepper, seeded and thinly sliced
1 small shallot, thinly sliced
Sea salt
1 1/2 cups fresh corn kernels, from 2 ears
2 nectarines, cut into thin wedges
1 Hass avocado, cut into 1/2-inch chunks
1 large orange bell pepper, finely julienned
1 pint heirloom cherry tomatoes, halved
1/2 cup coarsely chopped cilantro


In a small saucepan of salted boiling water, cook the lima beans until tender, about 10 minutes. Drain the beans and rinse under cold water. In a large bowl, whisk the lime zest and juice with the olive oil, scallion, jalapeño and shallot; season the dressing with salt. Gently fold in the green peas, crisp fresh corn, sweet nectarines, avocado, orange pepper and cherry tomatoes. Refrigerate the 'ceviche' for at least 2 hours. Fold in the cilantro just before serving and serve the 'ceviche' chilled. The salad can be made ahead and refrigerated for up to 8 hours before serving.


NOTE: The Vegetable 'Ceviche' pictured at the top of the blog was served with Lemon Quinoa with basil microgreens, and Cedar Plank Grilled Irish Organic Salmon with a Sour Cream & Dill Sauce.