Recipe: Poor Man’s Ceviche

Summer squash comes in a variety of colors and shapes.

By definition, ceviche is raw seafood poached in acid (i.e. citrus juice) with some chili. Ceviche is served differently depending on which Central or South American country you’re in.  Since many of us don’t reside in coastal cities with a plethora of fresh fish available, we’ll call this a poor man’s ceviche.

Summer squash is technically a fruit and this recipe is best prepared with a variety of summer squashes.  If you’re lucky enough to find zucchini with the flower still attached, don’t discard! They’re great for stuffing (recipe pending).

Poor Man’s Ceviche

Serves 6

• 4 summer squash (zucchini, yellow squash, pattypan squash)
• ½ cup lemon juice
• ¼ cup olive oil
• 1 clove garlic, grated
• 1 handful parsley, roughly chopped
• ½ cup feta or goat cheese
• ¼ – ½ teaspoon crushed red pepper flakes
• Salt and pepper

Using a mandolin or vegetable peeler, thinly sliced the squash lengthwise.  In a large bowl (or airtight storage container), mix the squash and parsley.  In a small bowl, combine the olive oil, lemon juice, garlic and crushed red pepper and mix.  Pour the dressing over the squash and season with salt and pepper.  Put in refrigerator and let marinate for at least 3 hours, ideally overnight.  Toss with crumbled cheese just prior to serving.

NUTRITION INFORMATION: 111 calories, 8g fat, 9g carbohydrate, 2g fiber, 4g protein.  There is no trans fat, 3g saturated fat and only 11mg of cholesterol.  This recipe is a good source of vitamins B6, C, and K and potassium.

Tags: brunch, Chop'd & Blend'd, side, snack, vegetable