Vegetable "Ceviche"
Prep Time
30 minutes
Prep Notes
Free of: gluten/wheat, dairy, corn, soy, eggs, refined sugar
*Prep time of 30 minutes is to let cucumbers and zucchini stand 30 minutes at room temperature to release excess liquid.
*Marinate time of 2-3 hours is optional; can serve right away, if desired.
Cooking Time
5 minutes; 2-3 hours optional for marinating time
Yields
4-6 servings
Ingredients
1 zucchini, small dice
3 Persian cucumbers, small dice
1 tsp orange muscat champagne vinegar
1 1/2 Tbsp coconut aminos
1 red onion, thinly sliced
juice of 1 lime
1 Tbsp coconut oil
2 garlic cloves, minced
1 inch piece ginger, peeled and minced
2 purple (or any color) carrots, small dice
1 tsp sesame oil
1 tsp fish sauce
1/2 tsp pure maple syrup
Toppings (optional):
cilantro, chopped
basil, chopped
sesame seeds
sea salt
Directions
Put cucumbers and zucchini into a large bowl, then toss with 1/2 tsp salt, and let stand for 30 minutes. Drain, then toss with orange muscat champagne vinegar and coconut aminos.
Place onion into small bowl with fresh-squeezed lime juice & a pinch of salt, and let marinate while prepping other ingredients, about 10 minutes.
Heat coconut oil in a small skillet over medium-high heat; add ginger and garlic. Cook, stirring until fragrant (about 30 seconds). Pour over cucumbers and zucchini in large bowl. Toss to combine.
Add carrots, onions (plus lime juice marinade), sesame oil, fish sauce, and maple syrup to cucumbers and zucchini; toss to combine. Serve and enjoy!