Summer Vegetable Cerviche

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Summer Vegetable Cerviche

I was recently on Better Connecticut preparing my Italian Cerviche and I also made a Summer Vegetable Cerviche to share as well.  


  • 2 ears corn, cut for kernels
  • 1 orange bell pepper, finely julienned
  • 1 pint cherry or grape tomatoes, halved
  • 1/2 cup English cucumber, seeded and diced
  • 1 can heart of palm, sliced
  • 1 avocado, cut into small cubes
  • 1 jalapenô, seeded, diced
  • 2 scallions, thinly sliced
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lime zest
  • 1/3 cup freshly lime juice
  • 1/4 cup extra-virgin olive oil
  • 1/2 cup coarsely chopped cilantro
  • 1/4 cup coarsely chopped parsley


  1. In a large bowl add in all vegetables.  Season with salt then add in lime zest, lime juice and EVOO.  Toss around then cover and refrigerate for 2 hours.

  2. Fold in cilantro and parsley and serve out of the bowl or divide into serving glasses.

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