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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!
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Prep Time 10 minutes
Marinating 20 minutes
Total Time 30 minutes
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

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
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