Vegetarian Ceviche Recipes

VEGETARIAN CEVICHE

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

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

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.