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Vegan Ceviche

First Gazpacho and now Ceviche…sticking with the cold summer dishes theme I thought now would be a good time to post my Vegan Ceviche recipe. This cool, crisp salad is great served up with tortilla chips or my personal favorite, on top of a bed of lettuce.

Ceviche is traditionally a seafood dish where the selected seafood is “cooked” by being marinated in citrus juices. In my Vegan version of ceviche I so cleverly use hearts of palm to act as the octopus, a much more compassionate version, but still gives it the “look” of traditional ceviche. Enjoy!

Vegan CevicheCeviche Ingredients
1 can hearts of palm, chopped into 1/2 inch rings
1 english cucumber, diced fine
1/2 cup chopped cilantro pickled onions
5 radishes, diced fine
1 yellow bell pepper, diced fine
1 orange bell pepper, diced fine
3 roma tomatoes, diced
1 bunch of cilantro, rough choopped
1 serrano chili, diced – optional
juice of 2 limes
1/2 cup tomato juice
1/4 cup olive oilVegan Ceviche
3 tablespoons white wine vinegar
10-20 dashes of hot sauce
salt & pepper
1 avocado, pitted, peeled and diced

  1. Pickle your onions according to Morgan’s instructions using cilantro for your herbs.
  2. Combine all ingredients (except avocado) into a medium-large mixing bowl.
  3. Allow to marinate in refrigerator for 2 hours.
  4. Stir ceviche, then lightly fold in the diced avocado just before serving.
  5. Serve with tortilla chips or over a bed of lettuce.
Cilantro Pickled OnionsVegan Ceviche
One Comment Post a comment
  1. luftherz #

    Consider this recipe pinned and added to my grocery list for tomorrow! Looks awesome! :)

    July 25, 2013

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