Vegan Ceviche Recipes
VEGAN CEVICHE
Steps:
- Prepare the citrus: Using a sharp knife, carefully slice off the top and bottom of the orange. Slice the skin away from the flesh by cutting down and around the fruits, discard the peel. Cut between the membranes to segment the orange into slices (trying your best to remove the skin). Then slice the pieces in half and transfer to a medium mixing bowl.
- Add the cubed avocado, hearts of palm, red onion, jalapeno pepper, cilantro leaves and cilantro. Drizzle with lime juice and olive oil and sprinkle with sea salt. Gently stir to combine. Serve with tortilla chips.
Nutrition Facts : Calories 279 kcal, Carbohydrate 23 g, Protein 3 g, Fat 22 g, SaturatedFat 3 g, Sodium 154 mg, Fiber 9 g, Sugar 9 g, ServingSize 1 serving
VEGAN CEVICHE
This vegan ceviche is so refreshing. Traditional ceviche is quite popular in some countries of Latin America and the Caribbean, but it's made with seafood.
Provided by Simple Vegan Blog
Categories Gluten Free
Time 10m
Yield 2
Number Of Ingredients 8
Steps:
- Mix all the ingredients of the ceviche in a bowl until well combined.
- You can eat it immediately, although it's better to let the ceviche marinate in the fridge covered for at least 1 hour.
- Keep in a sealed container in the fridge for 1 to 2 days.
Nutrition Facts : ServingSize 1/2 of the recipe, Calories 98 calories, Sugar 4.9 g, Sodium 877.5 mg, Fat 1.6 g, SaturatedFat 0.3 g, Carbohydrate 18.8 g, Fiber 7 g, Protein 6.9 g
VEGAN CEVICHE
The secret ingredient in this vegan ceviche? Hearts of palm! It's the tangy, citrusy, super fresh, seafood-free appetizer you need in your life this summer.
Provided by Lexi
Categories Appetizer
Time 1h15m
Number Of Ingredients 12
Steps:
- Add all ingredients to a large mixing bowl and toss well to coat.
- Refrigerate for 30 minutes-1 hour. Taste and adjust seasoning as desired.
- Serve cold with tortilla chips. Enjoy!
Nutrition Facts : Calories 158 calories, Sugar 4.6 g, Sodium 579.9 mg, Fat 11.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 14.9 g, Fiber 6.2 g, Protein 3.5 g, Cholesterol 0 mg
VEGAN MUSHROOM CEVICHE
This vegan mushroom ceviche is made with white mushrooms, carrots, tomatoes, and onion. It gets its spice from pickled jalapeno peppers. Serve as a dip with crackers or with tostadas. [Recipe originally submitted to Allrecipes.com.mx]
Provided by Antonia Orozco
Categories Appetizers and Snacks Vegetable Mushrooms
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat.
- Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper.
- Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.
Nutrition Facts : Calories 252.6 calories, Carbohydrate 24.2 g, Fat 17.4 g, Fiber 8 g, Protein 6.9 g, SaturatedFat 2.5 g, Sodium 389.5 mg, Sugar 12.3 g
VEGAN CEVICHE RECIPE
Steps:
- Gather the ingredients.
- Combine seaweed and lime juice in a small, non-reactive bowl and soak until the seaweed is soft, about 5 minutes.
- Strain the seaweed in a fine mesh strainer, pressing to release all of the lime juice. Reserve the seaweed and lime juice in separate bowls.
- Add the onions to the lime juice and marinate for about 5 minutes.
- To a large bowl, add the onion, seaweed, hearts of palm, cucumber, avocado, tomatoes, serrano chile, cilantro, oil, and soy sauce. Gently fold ingredients together. Taste and add more soy sauce and salt, if needed. Marinate a final 5 minutes.
- Serve with tostadas, tortilla chips, or saltines.
Nutrition Facts : Calories 672 kcal, Carbohydrate 44 g, Cholesterol 72 mg, Fiber 15 g, Protein 32 g, SaturatedFat 12 g, Sodium 1402 mg, Sugar 6 g, Fat 44 g, UnsaturatedFat 0 g
VEGAN HEARTS OF PALM "CEVICHE"
In traditional ceviche, raw fish is "cooked" with citrus juice. In this vegan version, hearts of palm take the place of the fish-and they don't technically need to get cooked at all! Instead, their creamy, vegetal flavor soaks up the citrus marinade. While ceviche originates in Peru, this flavor profile is more like versions of ceviche you'll find in Mexico.
Provided by Gabriela Rodiles
Categories main-dish
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Combine the hearts of palm, tomatoes, cucumbers, onions, avocado, jalapeño, cilantro, garlic, lime juice, lemon juice, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Cover and refrigerate until chilled, about 2 hours. Garnish with cilantro leaves and serve with tortilla chips, tostadas or saltine crackers and hot sauce.
VEGAN CEVICHE
Vegetable-based ceviche recipe. Great as a main dish for warmer weather, or as a side-dish anytime of the year.
Provided by Lotusstone
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h15m
Yield 4
Number Of Ingredients 12
Steps:
- Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
- Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.
Nutrition Facts : Calories 566.4 calories, Carbohydrate 63.5 g, Fat 33.2 g, Fiber 20.4 g, Protein 14.3 g, SaturatedFat 4.7 g, Sodium 1044.7 mg, Sugar 4.8 g
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7 VEGAN CEVICHE RECIPES THAT MAKE FISH-LOVERS HAPPY
From livekindly.co
Estimated Reading Time 3 mins
- Simple Heart of Palm Ceviche. Start with the basics. Heart of palm excellently replicates both the look and texture of classic fish-based ceviche, without the detrimental bycatch.
- Oyster Mushroom Ceviche. It’s been noted before, mushrooms are the new meat. Their chewy texture mimics meat while also providing that je ne sais quoi umami flavor.
- Avocado and Citrus Ceviche. Everyone loves avocado, but it’s definitely not the most party-ready food due to its quick oxidization. However, by adding a good amount of citrus, the generous avocado chunks stay gorgeously green in this bright and well-balanced mix.
- Cauliflower Ceviche. Cauliflower can do anything. It’s more than just a steamed side dish or a low-calorie substitute for pizza crusts and rice. It can be transformed into something truly gourmet – including vegan ceviche.
- Coconut Ceviche. Break out the big knife, this recipe requires you to hack into a fresh young coconut. However, the end result is totally worth it. Once you get the hang of it, you’ll be chopping up coconuts like a pro.
- Mango Ceviche. Want to mix things up? Those who prefer the sweeter side of life will love this fun mango-based ceviche. It takes on a tropical fusion feel with a slightly sweetened coconut water-based broth infused with garlic, kombu, lime, chilies, and agave.
- Heirloom Tomato Ceviche. If you’re going for a traditional Peruvian feel, this is your go-to recipe. This dish screams flavor, and although there’s a lot going on, the acidity, sweetness, and spice are all perfectly balanced.
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