South America Vegetarian Recipes

 Peruvian Style(ceviche)-Peruvian-Inspired Vegetable Ceviche Recipe

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Vegetarian – South America

Peruvian-Inspired Vegetable Ceviche Recipe

Introduction: Experience the vibrant flavors of Peru with this delightful twist on traditional ceviche. Our Peruvian-Inspired Vegetable Ceviche brings together the freshness of marinated cauliflower, the sweetness of corn, the tanginess of red onion, and the colorful appeal of bell peppers. Served alongside crispy plantain chips, this dish offers a refreshing and zesty appetizer that’s perfect for any occasion. Whether you’re a fan of traditional ceviche or looking for a unique vegetarian option, this recipe will surely satisfy your taste buds.


  • Choose fresh and crisp vegetables for the best results.
  • Marinate the vegetables for at least an hour to allow the flavors to meld together.
  • Adjust the amount of lime juice and spices according to your taste preferences.
  • Serve the ceviche chilled for maximum refreshment.
  • Prepare the plantain chips ahead of time or opt for store-bought ones for convenience.

Cooking Time: Preparation: 20 minutes Margination: 1 hour Total Time: 1 hour 20 minutes


For the Ceviche:

  • 2 cups cauliflower florets, finely chopped
  • 1 cup corn kernels (fresh, frozen, or canned)
  • 1/2 cup red onion, finely chopped
  • 1/2 cup mixed bell peppers, finely chopped (assorted colors)
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno pepper, seeds removed and finely chopped (optional for heat)
  • 1/3 cup fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • Salt and black pepper to taste

For the Plantain Chips:

  • 2 large green plantains
  • Vegetable oil for frying
  • Salt to taste


  1. Prepare the Vegetables:
    • In a mixing bowl, combine the chopped cauliflower, corn, red onion, bell peppers, cilantro, and jalapeno (if using).
  2. Make the Marinade:
    • In a separate bowl, whisk together the fresh lime juice, olive oil, ground cumin, paprika, salt, and black pepper.
  3. Marinate the Vegetables:
    • Pour the marinade over the vegetable mixture and gently toss until everything is well-coated.
    • Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour to allow the flavors to develop.
  4. Prepare the Plantain Chips:
    • While the ceviche is marinating, peel the plantains and slice them thinly using a mandolin slicer or a sharp knife.
    • In a large skillet, heat vegetable oil over medium heat for frying.
    • Fry the plantain slices in batches until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate.
    • Sprinkle with salt while they’re still warm.
  5. Serve:
    • Once the ceviche is marinated, give it a final stir and adjust the seasoning if needed.
    • Serve the Peruvian-Inspired Vegetable Ceviche in individual bowls or a large serving dish, accompanied by the crispy plantain chips.

Enjoy this refreshing and vibrant Peruvian-Inspired Vegetable Ceviche with its zesty flavors and satisfying crunch. It’s a fantastic appetizer that will transport your taste buds to the shores of Peru!

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