This stuff is addictive. It is so fresh, so healthy, and so easy to make. While I do think of this as a summer dish served on a warm day, I thoroughly enjoyed eating it while watching the football game on Sunday. I felt like it was no longer winter. I was transported to another time and place.

This can be served on its own or with chips to dip in.

Ingredients:

4 ounces new potatoes or 1 small potato, peeled and cut into 1/2 inch dice
1 jalapeño pepper, seeded and minced
1/2 red bell pepper, seeded and cut into 1/4 inch dice
1/2 yellow bell pepper, seeded and cut into 1/4 inch dice
1/2 red onion, thinly sliced
1 garlic clove, minced
1/2 cup green olives, pitted and halved
1 cup small cherry tomatoes, halved
1 persian cucumber, unpeeled, cut into 1/2 inch dice (hothouse variety would work here as well)
1/4 cup coarsely chopped cilantro
1 ripe avocado, cut into 1/2 inch dice
1 teaspoon salt

{dressing}

1 cup fresh lime juice
1 tablespoon EVOO (olive oil)
1/8 teaspoon ground cumin
1/4 teaspoon salt

Instructions:

Put the potatoes in a medium saucepan and add cold water to cover about 2 inches
Add salt and bring to boil
Lower heat and simmer until potatoes can easily be pierced with fork or knife (about 9 minutes)
In a large bowl, combine potatoes with peppers, onion, garlic, olives, tomatoes, cucumber, and cilantro
In a small bowl combine dressing ingredients and pour mixture over vegetables
Stir gently, until everything is coated
Add avocado and stir
Serve at room temp

The recipe came out of a FABULOUS vegan cookbook called Pure Vegan. It can be purchased here.

*sorry for the picture quality, taken with my Iphone.

vegan ceviche