Ceviche salad with guacamole dressing

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Ceviche salad with guacamole dressing

Suitable for vegans
Category Main course
Serves 4
Preparation 20 mins + marinating
Cooking 25 mins

Rating: Rated 0 / 5 (0 ratings)

Eat the rainbow with these bright and zesty summer flavours. Try a twist – slice the ceviche vegetables a little thinner, brush with oil and griddle to char before marinating.


  • 6–8 limes (175ml juice)
  • 1–2 green chillies, deseeded and thinly sliced
  • 350g mixed vegetables: white turnip, kohlrabi, watermelon radish, rainbow beetroot or mooli, sliced very thinly using a mandolin or veg peeler
  • 1kg baby new potatoes
  • 1¼ tsp cumin seeds
  • 4 sweetcorn cobs, cut into thirds
  • 3 tbsp vegan mayonnaise
  • large handful of coriander leaves, roughly chopped
  • 150g pineapple, finely chopped
  • 1 tbsp extra-virgin olive oil
  • 1 medium red onion, finely chopped
  • 2½ tsp caster sugar
  • 3 tbsp light oil, plus extra for griddling
  • 1¼ tsp paprika
  • 3 large peppers, deseeded and thickly sliced
  • 3 avocados
  • 1 clove garlic, crushed
  • 300g lettuce leaves
  • large handful of basil leaves, roughly chopped


Stage 1

Preheat the oven to 220C/fan 200C/gas 7.
Mix the lime juice, onion, slices from ½–1 of
the green chilli and the sugar, until the sugar
dissolves. In a wide dish, spread the mixed
vegetables out in an even layer. Pour over
the dressing, sprinkle with salt and pepper,
and mix through. Leave to marinate and
soften for 30 minutes to 1 hour.

Stage 2

Heat the oil in a roasting tin. Add the
potatoes, mix with the paprika, cumin seeds
and some seasoning. Roast for 25 minutes
until golden and tender, turning halfway.

Stage 3

Meanwhile, heat a griddle or heavy-based
pan over a high heat. Brush the pepper
and sweetcorn with a little oil and cook for
1–2 minutes each side to lightly char, then
put in a roasting tin in the lower shelf of the
oven to cook for 5 minutes.

Stage 4

Blend or mash the avocados with the
mayonnaise, 1 tablespoon of the marinating
juice from the vegetables, the garlic, a small
handful of the coriander, the remaining slices
of green chilli and some salt and pepper.

Stage 5

Put the potatoes, sweetcorn, pepper,
lettuce, pineapple and herbs in a serving
dish, toss with some salt, pepper and
the tablespoon of olive oil. Top with the
marinated ceviche vegetables, drizzle
over some of the juices and dot over the
guacamole dressing.


Ceviche salad with guacamole dressing


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Recipe author

Published by: Vegetarian Living
Recipe and styling: Katy McClelland

Nutritional info

Nutritional values are per serving.

  • Calories: 793g
  • Fat: 45g
  • Saturated fat: 7g
  • Protein: 15g
  • Carbohydrates: 72g
  • Sugars: 25g
  • Fibre: 21g
  • Salt: 0.26g

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