Vegan Ceviche with Vine Ripe Tomatoes

Vegan Ceviche– Why should omnivores have all the fun?  Ceviche is typically made with seafood and is refreshing and delicious.  I wanted to make a vegan version that plant-based eaters could also enjoy this summer!  This Vegan Ceviche Recipe tastes great loading it into wraps, salads and eating it alone!

vegan ceviche in a white bowl

 

While it can be boring to eat plain raw vegetables, ceviche is a great way to make sure you eat your daily dose of vegetables. I love vegan ceviche not only because it’s clean, but its also a raw vegan.  Raw foods have a high enzyme content and live vitamins which are good for your health and digestive system.

My step dad learned this recipe from his mother in Guatemala.  The original version has shrimp in it.  For this vegan version I swapped out the shrimp for avocado.  For the original recipe click here!

vegan ceviche

What’s In Vegan Ceviche

  1. Tomatoes
  2. Radishes
  3. Cilantro
  4. Parsley
  5. Avocado
  6. Limes
  7. Onion

How to Make Vegan Ceviche

My mother always chops each ingredient for the ceviche by hand.  This can take a while if you don’t have great knife skills and you go slowly.  If you are lazy (like me) and you want to make this recipe without the work you can use a food processor.  I’ll give you Step 1 with the food processor and step two with the food processor.  Using a food processor to make ceviche will save you tons of time.

bowl of vegan ceviche

Step 1: Wash the produce.  Trim the onions by slicing them in half, cutting off the root ball and removing the papery skin with the tough outer layers.  Chop all of the ingredients into medium dice.  The smaller the pieces the tastier the dish.

Step 2:  Juice the limes.  I like using a lemon squeezer so that the pits don’t get into the lime juice.  A lemon squeezer also takes some of the work out of your hands and gets more juice out of the limes.  Combine the tomatoes, radishes, cilantro, parsley and onion into a bowl with the lemon juice.  Place the mixture in the fridge for at least 30 minutes before serving.

Stir in the avocados right before serving.

How to Serve Ceviche

While Shrimp Ceviche is traditionally served as a soup, it also works well over salad or in a wrap.  I love eating ceviche without fish for Vegan Ceviche.  You might find this dish next to Pan Sautéed Brussels Sprouts, Roasted Red Pepper Guacamole  and Smokey Carrots with Harissa Sauce.

More Summer Soup Recipes

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I hope you enjoy this Vegan Ceviche Recipe!

pin of vegan ceviche with vine ripe tomatoes

Vegan Ceviche with Vine Ripe Tomatoes

Why should omnivores have all the fun?  Ceviche is typically made with seafood. This vegan version is just as tasty without the fish!  Bright and acidic this soup is refreshing on a hot day.
5 from 2 votes
Print Pin Rate
Course: Dinner, Starter
Cuisine: American, Spanish
Keyword: Vegan Ceviche, Vegan Ceviche Recipe
Prep Time: 15 minutes
Total Time: 45 minutes
Servings: 6 people
Calories: 57kcal
Author: Maren
Cost: 10

Ingredients

  • 3 Vine Ripe Tomatoes small dice
  • 1 bunch Radishes small dice
  • 1 bunch Cilantro chopped
  • 1 bunch Parsley Leaves stems removed leaves chopped
  • 1 small Spanish Onion small dice
  • 1/2 tsp Sea Salt
  • 10 Limes juiced

Instructions

  • Wash the produce.  Trim the onions by slicing them in half, cutting off the root ball and removing the papery skin with the tough outer layers.  Chop all of the ingredients into medium dice.  The smaller the pieces the tastier the dish.
  • Juice the limes.  I like using a lemon squeezer so that the pits don't get into the lime juice.  A lemon squeezer also takes some of the work out of your hands and gets more juice out of the limes.  Combine the tomatoes, radishes, cilantro, parsley and onion into a bowl with the lemon juice.  Place the mixture in the fridge for at least 30 minutes before serving.

Notes

You can keep this ceviche for up to 4 days in the fridge. 
Make Ahead: This soup tastes great the next day after the veggies have had time to marinate in the juices.  

Nutrition

Serving: 6Cups | Calories: 57kcal | Carbohydrates: 16.8g | Protein: 2g | Fat: 0.05g | Sodium: 171mg | Potassium: 363mg | Fiber: 4.7g | Sugar: 4.5g | Calcium: 63mg | Iron: 1mg
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