Fruit and Vegetable Ceviche

Fruit and Vegetable Ceviche

Prep: 20 minutes

Cook: 0 minutes

Method: Easy

Course: Main Course

Type: Peruvian

A delightful mixture of fresh fruits and vegetables


  • Medium pineapple, peeled and halved vertically 1
  • Palm fruits (tadgola), peeled 2 to 3
  • Lychees, peeled and chopped 2 to 3
  • Medium onion 1
  • Medium Totapuri mango, peeled 1
  • Cherries, pitted 6 to 8
  • Cherry tomatoes 3 to 4
  • Micro greens for garnishing
  • Marinade
  • Lemons, juice extracted 3
  • Fresh coriander 4 to 5 sprigs
  • Ginger ½ inch
  • Green chilli 1
  • Olive oil 1 tbsp
  • Soy sauce 1 tbsp


  • To make the marinade, blend together lemon juice, coriander sprigs, ginger, green chilli, olive oil and soy sauce in a blender to a smooth paste.
  • Cut pineapple and palm fruit into thin slices and put in a bowl. Add lychees.
  • Cut onion into thin rings. Use a vegetable peeler to peel shavings of mango and add both to the bowl. Add cherries and halved cherry tomatoes.
  • Pour the marinade and mix well.
  • Transfer into a serving platter, garnish with micro greens and serve chilled.