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Ceviche recipes

Ceviche with avocado

Avocado recipes

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Prawn toast

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Breakfast recipes

Chocolate avo oat bowl

Overnight soaking required

Vegan recipes

Ceviche-style summer squash

9 of 60

Ceviche-style summer squash

By Phillippa Cheifitz

Serves 8

Difficulty Easy

Prep Time 30 minutes

Ingredients

400 g mixed marrows

For the dressing, mix:

100 g mini Rosa tomatoes, finely chopped
6 baby salad onions, finely chopped
1 fresh red chilli, seeded and finely chopped
4 T olive oil
4 T freshly squeezed lime juice
1 T white wine vinegar
1 T coriander, finely chopped
sea salt, to taste

Method

Use a mandolin to shave the marrows paperthin. Slice the baby marrows lengthways, and the patty pans and baby gem squash across. Pile onto a platter.

Spoon over the dressing and toss lightly. Serve at room temperature or chill before serving.

Browse more vegan recipes here.

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Self-saucing stuffing pie

Sufganiyot/Doughnuts

Brown sugar, orange and smoked salt pecans

Siba’s avo-and-chipotle butter prawn toast

Mozzarella, poached leek, fennel and citrus salad

Hummus, falafel and pita crouton salad

Sunshine dhal with coconut and cauliflower

Green fast ‘n fresh quesadillas with chilli-and-mint dipping sauce

Ceviche with avocado

Simple soya avocado salad

Prawn toast

Tropical smoothie bowl

Chocolate avo oat bowl

Ceviche-style summer squash

Ceviche-style summer squash

Ingredients

Method