Vegan cantaloupe and sweet potato ceviche

Based on 5 ratings

Johanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna

Difficulty

Easy 👌
25
min.
Preparation
20
min.
Baking
60
min.
Resting

Ingredients

Servings:-4+
cantaloupe
400 g sweet potatoes
red onion
chili
limes
100 g vegan mayonnaise
100 g corn nuts
10 g mint
olive oil
salt
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
354
Protein
7 g
Fat
12 g
Carb
59 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.
    • 400 g sweet potatoes
    • cantaloupe
    • red onion
    • 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.
    • lime
    • 100 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!
    • limes
    • 100 g corn nuts
    • 10 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!