Late Spring Vegetable Ceviche

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units).It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews.Try these as a hotter substitute for Jalapeno.

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Yields 6 Servings

Ingredients

For the Ceviche
  • 2 cups halved grape tomatoes
  • 2 cups fresh corn kernals
  • 2 cups diced and peeled jicama
  • 1 cup diced red pepper
  • 1/2 cup diced mango
  • 1/2 cup finely diced red onion
  • 1/2 cup sliced scallions
For the Citrus Vinaigrette
  • 1/4 cup chopped fresh cilantro
  • 2 small serrano peppers, seeded and minced
  • 1/3 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/4 cup olive oil
  • 1/2 teaspoon sea salt
Garnish
  • 1 avocado, thinly sliced

Instructions

  1. Add the tomatoes, corn, jicama, red pepper, mango, red onion, and scallions to a large bowl.
  2. Add the cilantro, serrano peppers, lime juice, orange juice, olive oil, and salt to a small bowl and whisk together. Pour the citrus vinaigrette over the vegetables and toss to coat.
  3. Refrigerate for 2-3 hours or longer to let the vegetables soak up the vinaigrette.
  4. Plate, top with sliced avocado, and serve.

Recipe from Blissful Basil