Vegan Ceviche

Ingredients

The original Peruvian ceviche typically features raw fish marinated in citrus juices. In our vegan adaptation, we replace the fish with a medley of colorful vegetables, providing a similar texture and taste experience. By omitting the animal protein, we create a dish that is not only ethical but also suitable for those following a plant-based lifestyle. We alse have the original recipe for Ceviche, so you can check it out.

• 1 cup (240 ml) hearts of palm, thinly sliced 1 cup (240 ml) hearts of palm, thinly sliced
• 1 cup (240 ml) cherry tomatoes, halved 1 cup (240 ml) cherry tomatoes, halved
• 1 cup (240 ml) cucumber, diced 1 cup (240 ml) cucumber, diced
• 1/2 cup (120 ml) red onion, finely chopped 1/2 cup (120 ml) red onion, finely chopped
• 1/2 cup (120 ml) bell pepper, diced 1/2 cup (120 ml) bell pepper, diced
• 1/4 cup (60 ml) fresh cilantro, chopped 1/4 cup (60 ml) fresh cilantro, chopped
• 1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
• 3 tablespoons (45 ml) lime juice 3 tablespoons (45 ml) lime juice
• 2 tablespoons (30 ml) lemon juice 2 tablespoons (30 ml) lemon juice
• 2 tablespoons (30 ml) orange juice 2 tablespoons (30 ml) orange juice
• 2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
• 1 teaspoon (5 ml) agave syrup or maple syrup 1 teaspoon (5 ml) agave syrup or maple syrup
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 7g, 1g
• Carbohydrates (total, sugars): 14g, 6g
• Protein: 2g
• Fiber: 3g
• Salt: 0.5g

Preparation

1. 1.
   In a large bowl, combine the hearts of palm, cherry tomatoes, cucumber, red onion, bell pepper, cilantro, and jalapeno pepper.
2. 2.
   In a separate small bowl, whisk together the lime juice, lemon juice, orange juice, olive oil, agave syrup, salt, and pepper.
3. 3.
   Pour the dressing over the vegetable mixture and gently toss to combine.
4. 4.
   Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled and garnish with additional cilantro, if desired.

Treat your ingredients with care...

• Hearts of Palm — Slice the hearts of palm thinly to mimic the texture of fish.
• Jalapeno Pepper — Adjust the amount of jalapeno pepper according to your desired level of spiciness.
• Agave Syrup or Maple Syrup — Use either of these sweeteners to balance the acidity of the citrus juices.

Tips & Tricks

• For an extra burst of flavor, add a splash of vegan Worcestershire sauce to the dressing.
• To enhance the presentation, serve the ceviche in a hollowed-out pineapple or avocado shell.
• Experiment with different vegetables such as mango, corn, or radishes to add variety to your vegan ceviche.
• If you prefer a milder flavor, soak the red onion in cold water for 10 minutes before adding it to the dish.
• Serve the ceviche with a side of crispy tortilla chips or toasted baguette slices for a satisfying crunch.

Serving advice

Serve the vegan ceviche chilled in individual bowls or as a shared appetizer. Garnish with a sprig of fresh cilantro and a wedge of lime for an extra touch of freshness. Accompany it with a side of tortilla chips or toasted bread for a complete and satisfying meal.

Presentation advice

For an eye-catching presentation, consider serving the vegan ceviche in a colorful ceramic bowl or on a bed of lettuce leaves. Arrange the sliced hearts of palm and cherry tomatoes on top to create an appealing visual contrast. Sprinkle some additional chopped cilantro over the dish for a pop of green.