Recipe

Vegetarian Ceviche

Zesty Veggie Delight: Vegetarian Ceviche

4.7 out of 5

In the vibrant world of vegetarian cuisine, this Vegetarian Ceviche recipe brings a burst of flavors and textures. Inspired by the traditional Peruvian dish, this vegetarian adaptation combines fresh vegetables and tangy citrus juices to create a refreshing and light appetizer or main course.

Seafood› Fish Dish› Ceviche

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Cuisine styles› Vegetarian cuisine

Preparation time

15 minutes

Cooking time

No cooking required

Total time

45 minutes (including chilling time)

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Gluten-free, Dairy-free, Low calorie

Allergens

N/A

Not suitable for

Paleo, Keto, High protein, Low carb, Nut-free

Ingredients

While the original Peruvian ceviche typically features raw fish or seafood, this vegetarian version replaces the animal protein with a medley of colorful vegetables. The result is a delightful dish that captures the essence of ceviche while catering to vegetarian preferences. We alse have the original recipe for Ceviche, so you can check it out.

2 cups (470ml) diced tomatoes 2 cups (470ml) diced tomatoes
1 cup (240ml) diced cucumber 1 cup (240ml) diced cucumber
1 cup (240ml) diced red onion 1 cup (240ml) diced red onion
1 cup (240ml) diced bell peppers (assorted colors) 1 cup (240ml) diced bell peppers (assorted colors)
1 cup (240ml) diced avocado 1 cup (240ml) diced avocado
1/2 cup (120ml) chopped fresh cilantro 1/2 cup (120ml) chopped fresh cilantro
1/4 cup (60ml) freshly squeezed lime juice 1/4 cup (60ml) freshly squeezed lime juice
1/4 cup (60ml) freshly squeezed lemon juice 1/4 cup (60ml) freshly squeezed lemon juice
2 tablespoons (30ml) extra virgin olive oil 2 tablespoons (30ml) extra virgin olive oil
2 cloves garlic, minced 2 cloves garlic, minced
1 jalapeno pepper, seeded and finely chopped 1 jalapeno pepper, seeded and finely chopped
Salt and pepper to taste Salt and pepper to taste

Nutrition

Calories (kcal / KJ): 150 kcal / 628 KJ
Fat (total, saturated): 10g, 1.5g
Carbohydrates (total, sugars): 15g, 5g
Protein: 2g
Fiber: 5g
Salt: 0.5g

Preparation

1.
In a large bowl, combine the diced tomatoes, cucumber, red onion, bell peppers, avocado, and cilantro.
2.
In a separate small bowl, whisk together the lime juice, lemon juice, olive oil, minced garlic, and jalapeno pepper.
3.
Pour the dressing over the vegetable mixture and gently toss to combine.
4.
Season with salt and pepper to taste.
5.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
6.
Serve chilled and enjoy!

Treat your ingredients with care...

Tomatoes — Use ripe and juicy tomatoes for the best flavor.
Avocado — Choose avocados that are slightly firm but ripe enough to mash easily.
Cilantro — Fresh cilantro adds a vibrant taste, but if you're not a fan, you can substitute it with fresh parsley.

Tips & Tricks

For an extra kick of heat, leave the seeds in the jalapeno pepper.
Adjust the amount of citrus juice according to your taste preference for tanginess.
Serve the ceviche with tortilla chips or crispy plantain chips for added crunch.

Serving advice

Serve the Vegetarian Ceviche chilled in individual bowls or as a shared appetizer. Garnish with a sprig of fresh cilantro and a lime wedge for an extra touch of freshness.

Presentation advice

Arrange the colorful vegetable medley in an attractive pattern on the plate. Consider using a wide, shallow bowl to showcase the vibrant colors of the ceviche.