This Chayote Ceviche is a great summer dish. Chayote has the taste and texture of cucumber and potato combined with the crunchy snap of Jicama. Its light flavor goes well with sweet and tangy flavors. The Chayote can be marinated a day in advance.


2 Chayote’s

1½ lime juice

¼ C. fresh orange juice

1 tbsp ground up Nori or seaweed of choice

1 red onion, diced

1 cup grape or cherry tomatoes, cut in half

4 radishes, cut into thin half-moons

1 jalapeno, stemmed, seeded, and finely chopped

⅓ cup chopped cilantro + extra garnish

1 mango, cubed

½ cup fresh corn kernels

1 large ripe avocado, diced

1 to 2 tablespoons extra-virgin olive oil

Sea salt, to taste


In a medium pot bring water to a boil.

Place chayote into the pot and cook for 15 mins, or until a knife or fork can be inserted easily. They should still be firm enough to hold their shape, not become mushy.

Meanwhile, prepare an ice bath.

In a separate bowl, place onions and cover with water and some lime juice. Cover and refrigerate.

Place chayote into the ice bath, to stop them from cooking further. Drain well.

Once cool enough to handle, peel them, and discard seeds, and touch areas, then cut them into ½-inch cubes.

In a glass bowl, add lime juice, orange juice, and seaweed and whisk to combine.

Add cubed chayote and gently combine with the marinade. Making sure it is covered completely in lime juice. Cover and chill for at least 30 minutes, I find 2-4 hours is best.

When ready to serve, in a large serving bowl, place drained red onion, tomatoes, radishes, jalapenos, cilantro, mango, and corn.

Reserve some of the lime marinade and drain the marinated chayote.

Add chayote to the bowl with the fruit and veg, along with 1 tbsp olive oil, gently fold to mix with your hands.

Taste and add more oil, lime juice, or salt, as necessary.

Garnish with extra cilantro.

Serve immediately with organic tortilla chips


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