Recipe
Vegan Ceviche
Zesty Vegan Ceviche: A Plant-Based Twist on a Peruvian Classic
4.8 out of 5
In the vibrant world of vegan cuisine, we have reimagined the beloved Peruvian ceviche. This refreshing and tangy dish is traditionally made with fish, but we have transformed it into a delightful vegan version. Bursting with flavors and textures, our vegan ceviche is a perfect blend of fresh vegetables, citrus juices, and aromatic herbs. Get ready to indulge in a cruelty-free twist on this iconic Peruvian dish.
Metadata
Preparation time
15 minutes
Cooking time
No cooking required
Total time
45 minutes (including chilling time)
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Vegan, Vegetarian, Gluten-free, Dairy-free, Nut-free
Allergens
N/A
Not suitable for
Paleo, Keto, Low-carb, High-protein, Carnivorous
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.
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1 cup (240 ml) hearts of palm, thinly sliced 1 cup (240 ml) hearts of palm, thinly sliced
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1 cup (240 ml) cherry tomatoes, halved 1 cup (240 ml) cherry tomatoes, halved
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1 cup (240 ml) cucumber, diced 1 cup (240 ml) cucumber, diced
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1/2 cup (120 ml) red onion, finely chopped 1/2 cup (120 ml) red onion, finely chopped
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1/2 cup (120 ml) bell pepper, diced 1/2 cup (120 ml) bell pepper, diced
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1/4 cup (60 ml) fresh cilantro, chopped 1/4 cup (60 ml) fresh cilantro, chopped
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1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
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3 tablespoons (45 ml) lime juice 3 tablespoons (45 ml) lime juice
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2 tablespoons (30 ml) lemon juice 2 tablespoons (30 ml) lemon juice
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2 tablespoons (30 ml) orange juice 2 tablespoons (30 ml) orange juice
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2 tablespoons (30 ml) olive oil 2 tablespoons (30 ml) olive oil
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1 teaspoon (5 ml) agave syrup or maple syrup 1 teaspoon (5 ml) agave syrup or maple syrup
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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
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1.In a large bowl, combine the hearts of palm, cherry tomatoes, cucumber, red onion, bell pepper, cilantro, and jalapeno pepper.
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2.In a separate small bowl, whisk together the lime juice, lemon juice, orange juice, olive oil, agave syrup, salt, and pepper.
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3.Pour the dressing over the vegetable mixture and gently toss to combine.
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4.Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
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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.
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