• 1/2 red onion
  • 2 limes
  • 1 red bell pepper, thinly sliced into rings
  • 1/2 cup of corn
  • 1 avocado, in small dices
  • 1/2 red pepper, finely chopped
  • 30 gr coriander
  • 200 g buffalo mozzarella
  • salt and pepper
  • 2 little gems
Total votes: 2

This salad is prepared with marinated vegetables in a fresh lime juice dressing, just like Peruvians would prepare fish for ceviche.


Thinly slice the onion in rings. Marinate the onions rings in the juice of one lime, for about half an hour. 
Toss bell peppers, corn, avocado and red pepper in a large bowl. 
Drain the onion rings and add them to the bell pepper mixture. 
Add the juice of one lime and bring to taste with salt and pepper. 
Put the bowl in the refrigerator for about 15 - 30 minutes to marinate all the ingredients. 
Serve the salad on little gem leaves with slices of mozzarella and fresh chopped coriander. 

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