This vibrant and refreshing Ceviche de Brócoli (Broccoli Ceviche) is delicious anytime especially perfect for entertaining and weekend barbecues! Incredibly easy to make and delicious!
Traditional ceviche dishes, like shrimp and tilapia may be some of the most popular, but if you haven’t had any vegetable ceviche dishes yet, you are missing out!
Vegetable ceviche dishes like cauliflower, mushroom, carrot and broccoli ceviche are just amazing!
They’re refreshing, economical and make for excellent side dishes for a large gathering, entertaining or a weekend picnic or barbecue.
Do not pass on giving this Broccoli ceviche dish a try!
What is Ceviche?
In general, ceviche is pieces of fish or shellfish marinated and in essence cooked in citrus juices, usually lemon or lime.
The acidity in the citrus breaks down and denatures the proteins in the shellfish or fish, causing the texture to become firm and opaque in color.
Luckily, for all of us, there are many different types of ceviche. Including vegetable and fruit ceviche.
However, unless you are vegetarian or vegan, chances are you haven’t come across too many vegetable ceviche dishes.
Although vegetable ceviche is not as common as say shrimp ceviche or tilapia ceviche, it is equally as delicious.
Seafood Ceviche Variations
There are countless of seafood ceviche variations, here are just a few to get your mouth watering!
- Shrimp Ceviche
- Tilapia Ceviche
- Pulpo (octopus) Ceviche
- Halibut Ceviche
- Oysters Ceviche
- Clam Ceviche
- Scallop Ceviche
- Squid Ceviche
- Sole Ceviche
Vegetable Ceviche Variations
Vegetable ceviche dishes are equally as delicious and incredibly simple to make.
Here are just a few ideas.
- Broccoli Ceviche
- Mushroom Ceviche
- Cauliflower Ceviche
- Sweet Potato and Corn Ceviche
- Carrot Ceviche
- Mixed Vegetable Ceviche
Can Ceviche de Brócoli (Broccoli Ceviche) Be Made Ahead of Time?
Absolutely! As a matter of fact, this recipe is best the following day.
A few things to keep in mind when making this dish:
Since this recipe is made using raw broccoli, making it the day before you intend on serving it, will have dual benefit.
One, it will allow enough time for the flavors to blend but also “blanches” the broccoli naturally.
However, I would not recommend making it more than 2 days ahead of time. Doing so will make the florets sort of start to lose their shape.
Ingredients You Will Need
- broccoli crowns
- red onions
- avocados
Lime Vinaigrette
- cider vinegar
- lime juice
- olive oil
- fresh cilantro
- crushed red pepper
- salt and pepper
How to Make Ceviche de Brócoli (Broccoli Ceviche)
- Gather the ingredients you will need for the vinaigrette.
- Rinse and chop the fresh cilantro.
- Place all the ingredients in a bowl and mix with a fork.
- Rinse the broccoli under cool water and break the florets off of the crown.
- Slice broccoli florets very thinly.
- Slice the onions thinly.
- Slice or cube the avocados.
- Place everything in a large bowl and toss together making sure to incorporate the marinade well.
Place the ceviche in a container and cover.
Place the container in the refrigerator.
Allow it to marinate overnight for best results.
Can the Ceviche de Brócoli (Broccoli Ceviche) Be Eaten Right Away after Marinating?
Although you can certainly eat this salad immediately after tossing the vinaigrette with the vegetables, I do not recommend it.
This salad benefits from sitting in the refrigerator for a minimum of one to two hours.
Plus it is best served chilled.
For the absolute best results, allow it to sit in the refrigerator overnight.
Pro Tip: Make sure to cut the florets very thinly for the best crunchy, flavorful bite!
You can also chop the broccoli florets and onion into small cubes.
Is it Better to Blanch the Broccoli First?
If you prefer to have your broccoli a little or a lot more tender, you absolutely can blanch the broccoli in boiling water for a few minutes.
For Slightly Tender Broccoli
If you like your broccoli with a crunch but not completely raw, you can certainly blanch the florets for 1 minute.
Instructions
Add the broccoli florets to a pot of boiling water for 1 minute and immediately strain the broccoli florets out of the pot.
For Tender Broccoli
If you prefer your broccoli even more tender, you will need to blanch the florets for a longer amount of time.
Instructions
Add the broccoli florets to a pot of boiling water for 2-3 minutes and immediately strain the broccoli florets out of the pot.
Other Ceviche Dishes
Ceviche dishes are also amazing on top of tostadas, served with tortilla chips or even served inside of an avocado.
If you have never tried any of these combinations, make sure to give these a try as well!
Ceviche de Brócoli (Broccoli Ceviche)
Ingredients
- 2 broccoli crowns rinsed and thinly sliced
- ½ red onion thinly sliced
- 2 avocados sliced or cubed
Lime Vinaigrette
- 2 tbsp cider vinegar
- 4 tbsp lime juice
- ⅓ cup olive oil may add a little more depending on taste
- 4 tbsp fresh cilantro finely chopped
- 1½ tsp crushed red pepper can be less or completely excluded
- salt and pepper to taste
Instructions
Lime Vinaigrette
- Gather the ingredients you will need for the vinaigrette.
- Rinse and chop the fresh cilantro.
- Place all the ingredients in a bowl and mix with a fork.
Mixing the Broccoli Ceviche
- Rinse the broccoli under cool water and break the florets off of the crown.
- Slice broccoli florets very thinly lengthwise.
- Slice the onions thinly.
- Slice or cube the avocados.
- Place everything in a large bowl and toss together making sure to incorporate the marinade well.
- Place the ceviche in a container, cover and refrigerate overnight for best results.
Notes
- Make sure to cut the florets very thinly for the best crunchy, flavorful bite!
- This recipe calls for “raw” broccoli. However, if you prefer slightly tender or tender broccoli, refer to the post for instructions.
Nutrition
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