Cucurbit Ceviche
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Summer
This recipe was demonstrated in the Foodwise Classroom on August 2, 2025, and was created to showcase cucurbits (the plant family that includes melons, squashes, and cucumbers) as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 6
INGREDIENTS
1 cup melon, diced
1 cup cucumber, diced
4-5 summer squash
2 avocados, diced
1 cup cherry tomatoes, halved
½ cup green onion, sliced
1 jalapeno or serrano chili, minced (deseed for milder heat)
Juice of 3-4 limes
Juice of 1 orange
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon black pepper
½ cup cilantro, roughly chopped
Pickled red onion and sliced radish to garnish
PREPARATION
- Slice zucchini lengthwise into planks. Brush with olive oil and season with salt and pepper. Grill zucchini on each side for 2 minutes. Place in the refrigerator to cool.
- In a large bowl, combine melon, cucumber, tomato, green onion and chili.
- In a small bowl, whisk together lime and orange juice, olive oil, salt, and pepper. Set aside.
- Remove zucchini from the fridge and dice into large chunks. Mix in with melon mixture. Pour on dressing and mix well. Let marinate in the fridge for 30–60 minutes.
- Right before serving, stir in herbs and avocado.
- Taste and adjust salt, lime, or heat.
- Serve cold with chips, spooned into lettuce cups, or over tostadas. Garnish with pickled onions and radish slices.
