Usually a Ceviche would be raw fish, marinated with lime, originally from Peru but I also tasted it in Costa Rica. Very yummy. This time I stole the word for a purely vegan dish. The important thing is to slice the pieces in very fine stripes and leave it at least two hours - better more with the marinade.
So here we go:
VERY thin slices of butternut and zucchini, marinate with lots of lime juice and sea salt. After two hours add the oil. I used grape-seed oil this time.