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Home » Appetizers

Vegan Zucchini Ceviche: A Flavorful and Easy Summer Delight

Published: Aug 7, 2024 · Modified: Sep 11, 2024 by giversnutrition · This post may contain affiliate links · 1 Comment

Dive into summer with this Vegan Zucchini Ceviche! Thinly shredded zucchini marinated in a tangy ginger garlic lemon vinaigrette creates a refreshing and flavorful dish that's perfect for hot days. Easy to prepare and bursting with zest, this ceviche is a versatile treat you'll love to share.

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vegan ceviche made with zucchini on a plate

Summer calls for fresh, light, and vibrant dishes that are not only delicious but also easy to prepare. This Vegan Zucchini Ceviche fits the bill perfectly, offering a delightful mix of flavors that will make your taste buds sing. This dish features thinly shredded zucchini marinated in a tangy ginger garlic lemon vinaigrette, making it a refreshing option for hot days. Whether you're hosting a summer gathering or looking for a quick and healthy meal, this ceviche is sure to become a favorite.

A Symphony of Flavors

The magic of this zucchini ceviche lies in its simple yet flavorful ingredients. The star of the dish, zucchini, has a mild and slightly sweet taste that perfectly absorbs the bold flavors of the vinaigrette. The ginger and garlic add a pungent and aromatic kick, while the lemon juice brings a bright and tangy note that ties everything together. Drizzled with olive oil, the vinaigrette transforms into a smooth emulsion that coats the zucchini slices beautifully, creating a harmonious blend of flavors in every bite.

Why You Will Love This Vegan Zucchini Ceviche

  • Fresh and Light: Perfect for hot summer days, this dish is light yet satisfying, keeping you refreshed without feeling weighed down.
  • Healthy: Packed with vitamins, minerals, and antioxidants from fresh ingredients, this ceviche is a nutritious addition to your meal.
  • Versatile: It can be served in a variety of ways, making it suitable for different occasions and preferences.
  • Quick and Easy: With minimal preparation and no cooking required, this recipe is perfect for busy days or last-minute gatherings.
  • Bursting with Flavor: The combination of ginger, garlic, and lemon creates a dynamic and irresistible taste that will delight your palate.

How to make this delicious Vegan Zucchini Ceviche

List of ingredients

  • 2 Zucchini Preferable baby green zucchini
  • ½ tsp Salt To sprinkle over the shredded zucchini

Ingredients for the vinaigrette

  • 3 tbsp Lemon juice (half of a lemon)
  • ½ tsp Fresh ginger Grated
  • ½ tsp Garlic Grated
  • ½ tsp Maple syrup
  • ½ tsp Salt For the vinaigrette
  • ¼ tsp Black pepper Ground
  • 1 tsp Olive oil

Garnishing

  • 1 tbsp Roasted pistachios Optional

Guidelines

Prep the Zucchini:

  • Wash and trim the zucchini ends. Shred the zucchini using a food processor with a shredding blade or a manual grater (use the large holes side).
  • Sprinkle the shredded zucchini with a pinch of salt (half a teaspoon) and let it sit to cure and soften while you prepare the vinaigrette.

Make the Vinaigrette:

  • In a small mixing bowl, combine the grated ginger, garlic, lemon juice, maple syrup, salt, and black pepper; whisk until well mixed, allowing the lemon juice to infuse and extract the flavors from the garlic and ginger.
  • Add the olive oil while continuing to whisk, until the mixture transforms into some sort of emulsion.

Marinate:

  • Transfer the salted zucchini to a glass container and add the vinaigrette on top. Toss to coat the zucchini evenly with the dressing.
  • Cover the glass container and refrigerate for approximately 20 minutes to allow the flavors to meld.
  • Garnish with chopped roasted pistachios before serving. Alternatively you can also add fresh herbs like cilantro, basil or mint for extra flavor boost.

Enjoy!

NOTES

Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Note that the zucchini may release more liquid over time, which you can drink as it's quite a nice, savory, and hydrating juice. 

Serving Suggestions

This versatile zucchini ceviche can be enjoyed in many delicious ways:

  • As a Dip: Serve with tortilla chips or pita chips for a refreshing appetizer.
  • Tacos: Use as a filling for soft tacos, adding avocado slices and a drizzle of hot sauce.
  • Salad Topper: Spoon over mixed greens or arugula for a zesty and crunchy salad.
  • On Toast: Spread on crusty bread or avocado toast for a light snack.
  • With Grains: Mix into quinoa, rice, or couscous for a vibrant grain bowl.
  • In Wraps: Add to a wrap with hummus for a portable meal.
  • As a Side Dish: Pair with grilled vegetables, tofu, or a plant-based protein.
  • With Pasta: Toss with cold pasta and additional veggies for a quick pasta salad.
  • As a Topping: Use as a topping for veggie burgers.

Final Thoughts

This Vegan Zucchini Ceviche is more than just a dish—it's a celebration of summer flavors and simplicity. With its refreshing taste and quick preparation, it’s the perfect addition to your warm-weather recipe collection. Whether you're serving it as a light appetizer, a side dish, or a main course, this ceviche will impress your family and friends with its vibrant flavors and versatility. Enjoy the ease of making a healthy, delicious, and satisfying meal that captures the essence of summer in every bite. Give this recipe a try and let it become a staple in your kitchen!

zucchini ginger and garlic on a table
shredded zucchini in a food processor
vinaigrette ingredients for vegan zucchini ceviche
vinaigrette for vegan ceviche with lemon juice, garlic and ginger
salted shredded zucchini in a glass container with vinaigrette
vegan zucchini ceviche on a plate
vegan ceviche made with zucchini on a plate

If you like this Vegan Zucchini Ceviche recipe give it a rating and review below! And, of course, tag me for the remake on Instagram

#rico

vegan ceviche made with zucchini on a plate.

Fresh & Easy Vegan Zucchini Ceviche

This vegan zucchini ceviche is a refreshing and light dish, perfect for summer. Marinated in a zesty ginger garlic lemon vinaigrette, the thinly shredded zucchini absorbs all the vibrant flavors, making it a delightful and healthy option for any meal. Quick and easy to prepare, this ceviche is an ideal dish for hot days and summer gatherings. Enjoy the burst of freshness in every bite!
5 from 1 vote
Print Recipe Pin Recipe Save Recipe Saved Recipe!
Prep Time 10 minutes mins
Marinating 20 minutes mins
Total Time 30 minutes mins
Course Appetizer, dinner, Salad, Side Dish
Cuisine Latin American, Peruvian
Servings 2
Calories 93 kcal

Equipment

  • 1 Food processor

Ingredients
  

  • 2 Zucchini Preferable baby green zucchini
  • ½ teaspoon Salt To sprinkle over the shredded zucchini

Ingredients for the vinaigrette

  • 3 tablespoon Lemon juice From half of a lemon
  • ½ teaspoon Fresh ginger Grated
  • ½ teaspoon Garlic Grated
  • ½ teaspoon Maple syrup
  • ½ teaspoon Salt For the vinaigrette
  • ¼ teaspoon Black pepper Ground
  • 1 teaspoon Olive oil

Garnishing

  • 1 tablespoon Roasted pistachios Optional
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Instructions
 

Prep the Zucchini:

  • Wash and trim the zucchini ends. Shred the zucchini using a food processor with a shredding blade or a manual grater (use the large holes side).
  • Sprinkle the shredded zucchini with a pinch of salt (half a teaspoon) and let it sit to cure and soften while you prepare the vinaigrette.

Make the Vinaigrette:

  • In a small mixing bowl, combine the grated ginger, garlic, lemon juice, maple syrup, salt, and black pepper; whisk until well mixed, allowing the lemon juice to infuse and extract the flavors from the garlic and ginger.
  • Add the olive oil while continuing to whisk, until the mixture transforms into some sort of emulsion.

Marinate:

  • Transfer the salted zucchini to a glass container and add the vinaigrette on top. Toss to coat the zucchini evenly with the dressing.
  • Cover the glass container and refrigerate for approximately 20 minutes to allow the flavors to meld.
  • Garnish with chopped roasted pistachios before serving. Alternatively you can also add fresh herbs like cilantro, basil or mint for extra flavor boost.
  • Enjoy this refreshing and easy-to-make vegan zucchini ceviche, perfect for summer!

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Note that the zucchini may release more liquid over time, which you can drink as it's quite a nice, savory, and hydrating juice. 
Enjoy! 

Nutrition

Calories: 93kcalCarbohydrates: 11gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1186mgPotassium: 979mgFiber: 3gSugar: 2gVitamin A: 981IUVitamin C: 76mgCalcium: 53mgIron: 2mg
Keyword best vegan ceviche, best vegan ceviche recipe, Citrus garlic dressing, Easy vegan ceviche, ginger garlic lemon vinaigrette, Healthy zucchini recipes, how to make vegan ceviche, Light summer meals, Marinated zucchini recipe, quick vegan appetizers, Refreshing summer dishes, Summer vegan recipes, vegan ceviche, Vegan ceviche recipe, Vegan summer appetizer, vegan zucchini ceviche, Zesty zucchini ceviche, Zucchini summer salad
Tried this recipe?Let us know how it was!

Looking for other refreshing summer recipes ideas?

Try also this delicious Vegan Mango Lassi, or maybe this hydrating Shikanji (indian lemonade) or this Rich and nutty Vegan Black Sesame Ice Cream.

Cheers to staying cool and healthy!

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Comments

  1. Helene says

    May 12, 2025 at 5:33 pm

    5 stars
    Fresh and light😍

    Reply
5 from 1 vote

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Otilia the food blogger behind Givers Nutrition.

Hi, I am Otilia

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