Ceviche-style summer squash

Ceviche-style summer squash

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  • 8
  • Easy
  • Carb Conscious Dairy free Fat conscious Health conscious Heart friendly Meat-free Pescatarian Vegan recipe collection
  • 30 minutes
  • Woolworths Delaire Cape Rock Sauvignon Blanc 2017


  • 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

Cooking Instructions

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.

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Phillippa Cheifitz Recipe by: Phillippa Cheifitz
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Regular TASTE contributor Phillippa is a well-known South African author and food writer, and has won many awards, both for her magazine features and her cookbooks.

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