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Spring Vegetable Ceviche

6 portions (7 cups) Servings
6 portions (7 cups) Servings


  • 6 ear fresh supersweet corn, husked
  • 3 tablespoon fresh squeezed lime juice
  • 4 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 pinch ground cumin
  • 1 pint grape tomatoes, halved lengthwise
  • 1 cup medium radishes, cleaned and quartered
  • 3/4 cup thinly sliced and separated red onion strips
  • 1/4 cup medium diced red bell pepper
  • 1 cup habañero or jalapeño pepper, minced
  • 3 tablespoon thinly sliced cilantro leaves
  • 2 tablespoon thinly sliced basil leaves
  • 1 tablespoon firm-ripe avocado, peeled, seeded, and coarsely chopped
  • 1 tablespoon Feta or Queso Fresco
  • Preparation

    Baking Directions:

    Using a knife, remove kernels from ears to make 3 cups; reserve.

    In a bowl, whisk together lime juice, oil, salt and black pepper.

    Add reserved corn, tomatoes, radishes, onion, bell pepper, habañero pepper, cilantro and basil.

    Toss to combine and coat vegetables with dressing.

    Add avocado; stir in gently and serve.

    If desired top the Ceviche with 1/4 cup crumbled Feta cheese.