Artichoke Ceviche in Belgian Endive

A Ceviche is a marinated dish that you may be more familiar with when made with fish or seafood. Here the lime juice is important both for its flavor and for its ability to keep the artichokes from turning brown when they are exposed to the air.

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  • Prep Time:40 minutes plus marinating time

Appetizers, Dips & Salsa

Serves: 4
Cups of Fruits & Vegetables per Serving: 1 1/2
Think Variety; Think Color: Red, Yellow/Orange, White, Green


4 artichokes
1 lemon, sliced
salt and pepper as needed*
1 cup diced plum tomato
1/2 cup red onion julienne
1 scallion, split and sliced thinly on the diagonal
2 tablespoons chopped cilantro, or as needed
2 teaspoons minced garlic
1/2 teaspoon minced jalapeno, or to taste
1 tablespoon plus 2 teaspoons extra-virgin olive oil
1 tablespoon lime juice, or as needed
12 Belgian endive spears


Trim the stems, leaves, and choke from the artichokes. 

Place the hearts in a small pot with enough water to generously cover. 

Add the lemon slices and salt to taste. 

Bring the water to a simmer over HIGH heat. 

Reduce the heat to MEDIUM and simmer until the artichoke hearts are very tender, about 12 to 15 minutes. 

Cool the hearts and slice thinly or quarter. 

Toss together the artichokes, tomato, red onion, scallion, cilantro, garlic, and jalapeno. 

Drizzle the olive oil and lime juice over the ceviche and season with salt and pepper. 

Toss until the ingredients are evenly coated. 

Cover the bowl and marinate the ceviche in the refrigerator for at least 2 and up to 12 hours. 

Taste the ceviche just before serving and season with additional cilantro, lime juice, coarsely ground black pepper, and salt to taste. 

Spoon the ceviche into the endive spears and serve on a chilled platter or plates.

*Nutrition information does not include optional salt and pepper

Each serving provides: an excellent source of vitamin A, vitamin C, folate, magnesium, potassium, and fiber and a good source of calcium.


Nutritional Information

  • Calories:    160
  • Carbohydrates:    22g
  • Total Fat:    6.7 g
  • Cholesterol:    0mg
  • Saturated Fat:   0.9g
  • Dietary Fiber:    10g
  • % of Calories from Fat:    34%
  • Sodium:    148 mg
  • Protein:    6g
  • Recipe Credit
  • Recipe courtesy of the Culinary Institute of America. This recipe meets Produce for Better Health Foundation (PBH) and Center for Disease Control and Prevention (CDC) nutrition standards that maintain fruits and vegetables as healthy foods.



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