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Courgette and mint ceviche (v)

This is best with small, sweet courgettes rather than the larger fatter ones that tend towards becoming marrow.


The acid from the lemon softens the courgette and onion, giving the salad an almost lightly cooked texture.


Serves four to six as part of a larger lunch




4 young courgettes

½ red onion, peeled and finely sliced

1 lemon, juice only

1 handful mint leaves

1 pinch dried chilli flakes

Olive oil

Sea salt and pepper


What to do


Finely slice the courgette into paper thin rounds, or shave with a mandolin. Season with the chilli flakes, salt and pepper and toss with the red onion, lemon juice and a generous coating of olive oil. Leave for an hour to marinate.


When you are ready to serve, layer the mint leaves one on top of another, roll them up into a sausage shape and slice into thin shreds, then scatter over the salad.



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