Garden Vegetable Ceviche

Garden Vegetable Ceviche
4.7 from 6 ratings
While all of the food on our recent trip to Belcampo Belize was out-of-this-world delicious, one dish particularly stands out, and it just happens to be one we order daily — the garden vegetable ceviche. The vegetables used in the dish may change depending on what is fresh, but the ceviche is always delicious. I see it as a side dish at home instead of a salad, but it works equally well as an appetizer or a main course with a salad. Your choice!This recipe is courtesy of Chef Renee of Belcampo Belize.
  • 1/2 cup chokes/chayote (or daikon radishes), cut into matchsticks
  • 1/2 cup green peppers, cut into matchsticks
  • 1/2 cup zucchini, cut into matchsticks
  • 1/2 cup pickled red onion (see additional recipe below, if needed), cut into matchsticks
  • 1/2 cup cucumbers, diced
  • 1/2 cup coconut water
  • juice from 2 limes
  • 2 tablespoon honey
  • 2 tablespoon cider vinegar
  • 2 cloves garlic, smashed and rough chopped
  • 1 finger of grated ginger
  • salt and pepper, to taste
  • 1/2 red onion, sliced
  • 1/2 cup white vinegar
  • 2 tablespoon sugar
  1. Prep vegetables.
  2. Combine all of the other ingredients in a bowl.
  3. Add vegetables and place all ingredients in a gallon ziplock bag and refrigerate for at least 3 hours.
  4. Strain and serve.
  5. Garnish with mint or cilantro (optional).
  6. Combine all ingredients.
  7. Let the dish rest while preparing the ceviche.