Vegan cantaloupe and sweet potato ceviche

Vegan cantaloupe and sweet potato ceviche

Based on 8 ratings
Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌

Preparation

25 min

Baking

20 min

Resting

60 min

Ingredients

2Servings
½
cantaloupe
200 g
sweet potatoes
½
red onion
½
chili
limes
50 g
vegan mayonnaise
50 g
corn nuts
5 g
mint
olive oil
salt
MetricImperial

Utensils

oven, cutting board, knife, bowl, baking sheet, fine grater, bowl (small)

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Nutrition per serving

Cal354
Fat12 g
Protein7 g
Carb59 g
  • Step 1/4

    Preheat the oven to 180°C/350°F. Peel and cube sweet potato. Halve cantaloupe and remove the seeds. Remove the peel, dice the flesh, and add to a bowl. Thinly slice red onion and chili. Add onions and chili to the bowl with the cantaloupe and set aside.
    • 200 g sweet potatoes
    • ½ cantaloupe
    • ½ red onion
    • ½ chili
    • oven
    • cutting board
    • knife
    • bowl

    Preheat the oven to 180°C/350°F. Peel and cube sweet potato. Halve cantaloupe and remove the seeds. Remove the peel, dice the flesh, and add to a bowl. Thinly slice red onion and chili. Add onions and chili to the bowl with the cantaloupe and set aside.

  • Step 2/4

    Transfer sweet potato to a baking sheet. Toss with some olive oil and season with salt. Bake at 180°C/350°F for approx. 20 min., or until tender.
    • olive oil
    • salt
    • baking sheet

    Transfer sweet potato to a baking sheet. Toss with some olive oil and season with salt. Bake at 180°C/350°F for approx. 20 min., or until tender.

  • Step 3/4

    Zest some lime and add to a bowl with vegan mayonnaise. Season with salt and mix to combine.
    • ½ lime
    • 50 g vegan mayonnaise
    • fine grater
    • bowl (small)

    Zest some lime and add to a bowl with vegan mayonnaise. Season with salt and mix to combine.

  • Step 4/4

    When the sweet potato is cooked and cooled, add it to the bowl with the cantaloupe. Squeeze the juice from the remaining limes over the top and toss to combine. Let marinate for approx. 1 hr. in the fridge. Serve the ceviche topped with corn nuts, lime mayonnaise, and fresh mint. Enjoy!
    • 1 limes
    • 50 g corn nuts
    • 5 g mint

    When the sweet potato is cooked and cooled, add it to the bowl with the cantaloupe. Squeeze the juice from the remaining limes over the top and toss to combine. Let marinate for approx. 1 hr. in the fridge. Serve the ceviche topped with corn nuts, lime mayonnaise, and fresh mint. Enjoy!

  • Enjoy your meal!

    Vegan cantaloupe and sweet potato ceviche

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