Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year.


Recipe Summary

20 mins
20 mins
35 mins
1 hr 15 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.

  • Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.

Cook's Notes:

The juice of 2 limes can replace the lemon juice, if desired.

For the quinoa, make sure to rinse it thoroughly (I personally rinse 4 times with agitation). This will get rid of the bitterness that you can get if it is not rinsed well enough.

For the ideal flavor and texture of the kale, it is best to avoid veins, and to gently massage after dicing.

I have added some creole spice mixture ( 1 to 2 tablespoons) with success to spice it up a little more.

The jalapeno adds a little heat, but since the seeds are excluded, it is suitable for those with sensitive palettes.

Nutrition Facts

566 calories; protein 14.3g 29% DV; carbohydrates 63.5g 21% DV; fat 33.2g 51% DV; cholesterolmg; sodium 1044.7mg 42% DV. Full Nutrition