A fresh and vibrant vegan ceviche where tart green plums meet citrus, chili, and herbs. Perfect as a light starter or side dish on a warm day.
Preparation time: 30 min
Marinating time: 45–60 min
Serves: 2
Vegan
Ingredients
- 250 g green plums (you can also use other plum varieties)
- 1 handful fresh coriander (cilantro)
- 100 ml lime juice (about 4 limes)
- ½ red chili
- 1 garlic clove
- 1.5 cm fresh ginger
- ½ red onion
- ½ corn cob
- 2 tbsp apple cider vinegar
- 2 ice cubes
- Salt
Instructions:
- Prepare the vegetables & fruit: Peel the onion, set aside the inner core for later, and slice the rest thinly. Place the slices in a small bowl with water, 2 tbsp apple cider vinegar, and a pinch of salt. Pit the plums, slice them into thin wedges, and place them in a bowl.
- Make the ceviche marinade: In a food processor, combine 100 ml lime juice, 2 ice cubes, the chopped onion core, finely grated ginger and garlic, and the coriander stems (reserve the leaves for later). Blend until smooth and season with salt to taste.
- Marinate the plums: Pour the marinade over the plums. Deseed and finely chop the chili. Roughly chop the coriander leaves. Add both, along with the drained onion slices, to the plums and mix gently. Let marinate for 45-60 minutes.
- Finish & serve: Grill or pan-fry the half corn cob until golden. Slice off the kernels and fold them into the plum ceviche. Serve topped with a little fresh coriander.
