Vegetarian Ceviche That Looks Not So Vegetarian Recipes

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CAULIFLOWER CEVICHE | THE BEST VEGAN CEVICHE RECIPE



Cauliflower Ceviche | The Best Vegan Ceviche Recipe image

This no fish ceviche is so delicious you won't be able to stop eating it! Serve it as an appetizer for a party or enjoy it as a light and refreshing Mexican meal. You can pair it with an ice-cold drink for the most amazing warm-weather meal.

Provided by Nancy Lopez-McHugh & MexicanMadeMeatless.com

Categories     Appetizer     Main Course     Snack

Number Of Ingredients 13

1 small head of cauliflower (stem removed (equal to 4 cups chopped))
water for boiling
pinch salt
1/2 to 3/4 cup finely chopped red onion (adjust to taste)
1 whole or 2 cloves of garlic (finely minced, optional*)
1 whole or 2 finely chopped jalapeno peppers
1 whole finely chopped serrano pepper (optional**)
1/2 Tablespoon ground wakame***
1 teaspoon of salt (adjust to taste)
2 cups chopped Roma tomato (about 3 medium tomatoes)
3/4 cup finely chopped cilantro (I used the leaves and stems)
3/4 cup freshly squeezed lime juice
To Serve: chips or saltines and/or tostadas

Steps:

  • Remove the stem from the cauliflower and then carefully separate the individual florets from the upper part of the stem. You can save the hard stems for stock or composting. Chop the small florets into small odd shaped pieces but that are still similar in size.
  • Bring about 6 cups of water to the boil, add some salt then carefully drop in the bits of chopped cauliflower and parboil or blanch for about 3 to 4 minutes. You want it to have soften a bit but not turn completely soft and mushy. Drain and rinse under cold water.
  • In a large glass mixing bowl add the rinsed cauliflower bits, then begin mixing in the onion, garlic if using, the chile peppers, wakame, and salt until well combined. Then add the chopped tomatoes and mix to combine. Next, add the cilantro and again mix, lastly add the lime juice and mix well. Marinate in the refrigerator for at least 30 minutes.
  • After marinating taste and if needed adjust the seasoning as desired. Serve as an appetizer with corn chips or saltine crackers or with tostadas. Enjoy!

Nutrition Facts : Calories 59 kcal, Carbohydrate 14 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 616 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving

VEGAN CEVICHE



Vegan Ceviche image

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

1 cup cherry tomatoes, quartered
1 cup cucumber, quartered and diced
1 yellow or orange bell pepper, diced
1 avocado, diced
3/4 cup diced strawberries*
1/2 cup red onion, finely diced
1 14 oz can of hearts of palm, drained and sliced into rounds
3 tbsp fresh cilantro, chopped
1 jalapeño, seeds removed and finely minced
¾ tsp salt
1/2 cup freshly squeezed lime juice
2 tbsp olive oil

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 CEVICHE



Vegan Ceviche image

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

1 14-ounce can hearts of palm, drained and sliced (400 g)
2 chopped tomatoes
1/2 chopped red onion
2 tbsp chopped fresh parsley or cilantro (8 g)
2 tbsp lemon or lime juice
2 tbsp nori flakes (optional)
Dash of cayenne powder (optional)
1/4 tsp salt

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

VEGETARIAN CEVICHE



Vegetarian Ceviche image

This recipe from about.com substitutes yummy fresh mozzarella for the typical seafood. Posting for ZWT 7, South America, untried by me. Prep time includes both marinating times.

Provided by smellyvegetarian

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 red onion
3 limes
1 red pepper
1/2 cup corn (choclo if available)
1 avocado
1/2 chili pepper (or other hot pepper)
8 ounces fresh mozzarella cheese
1/4 cup cilantro leaf
salt and pepper

Steps:

  • Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of 1 lime and leave them to marinate for at least 20 minutes.
  • Chop the red pepper and place in a bowl with the corn.
  • Finely chop the chile pepper and toss with the vegetables.
  • Chop the avocado and mozzarella cheese into small (1/2 inch) cubes and add to the bowl.
  • Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 2 remaining limes, and season with salt and pepper to taste.
  • Marinate salad in the refrigerator for 15 minutes, covered with saran wrap.
  • Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
  • Serve immediately.

VEGETARIAN CEVICHE THAT LOOKS NOT-SO-VEGETARIAN



Vegetarian Ceviche That Looks Not-So-Vegetarian image

I use hearts of palm to mimic octopus rings. it's really pretty (even though i always hated octopus). It requires no cooking and all the flavor. Amounts vary with size of vegetables.

Provided by snickels

Categories     Onions

Time 10m

Yield 4 serving(s)

Number Of Ingredients 12

1 (14 ounce) can hearts of palm, cut in rings
2 large tomatoes, diced (any color)
1/2 small red onion, diced
1/2 bunch fresh cilantro, chopped
2 jalapenos, diced (or to taste)
2 limes, juice of
1 tablespoon olive oil
salt (to taste)
pepper (to taste)
avocado (optional)
cucumber (optional)
green bell pepper (optional)

Steps:

  • Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
  • Chop everything else and mix together.
  • Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.

VEGAN CEVICHE



Vegan Ceviche image

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

1 cup water
1 cup vegetable broth
1 cup quinoa
4 ripe avocados, cubed
2 (10 ounce) baskets cherry tomatoes, quartered
3 cups chopped lacinato (dinosaur) kale
2 cucumbers, cut into 1/2-inch cubes
3 scallions, thinly sliced
1 jalapeno pepper, seeded and minced
2 tablespoons minced fresh cilantro
1 lemon, juiced
1 ½ teaspoons salt

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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