Ceviche de Brócoli (Broccoli Ceviche)

5 from 1 vote

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!

Prep Time20

Cook Time2

Total Time2 20

Course: Side Dish, Vegetarian

Cuisine: Mexican

Servings:

Calories: 349kcal

Author: Catherine Arena

Ingredients

2 broccoli crowns rinsed and thinly sliced
½ red onion thinly sliced
2 avocados sliced or cubed

Lime Vinaigrette

2 tablespoon cider vinegar
4 tablespoon lime juice
⅓ cup olive oil may add a little more depending on taste
4 tablespoon fresh cilantro finely chopped
1½ teaspoon 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

Pro Tips:

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.

Marinating- Although this salad benefits from marinating overnight, you can serve it after two hours of marinating in the refrigerator.

Nutrition