Why should omnivores have all the fun? Ceviche is typically made with seafood, tomatoes and lime juice. It’s light refreshing and delicious. I wanted to make a vegan version that plant-based eaters could also enjoy this summer! This Vegan Ceviche tastes great on its own or loaded into wraps and salads.
While it can be boring to eat plain raw vegetables, ceviche is a great way to make sure you eat your daily dose. I love vegan ceviche not only because it’s clean, but its also a raw vegan. Raw foods are good for your health because they have have a high enzyme and live vitamin content.
My step dad learned how to make shrimp ceviche by his mother in Guatemala. For this vegan version I left out the shrimp.
What’s In this Recipe?
- Tomatoes
- Radishes
- Cilantro
- Parsley
- Avocado
- Limes
- Onion
How to Make 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. If you’re lazy (like me) and you want to make this recipe the fast and easy way, use a food processor. This will save you tons of time.
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.
What Goes Well It
While ceviche is traditionally served as a soup, it also works well over salad or in a wrap. I love eating ceviche without fish with Pan Sautéed Brussels Sprouts, Roasted Red Pepper Guacamole and Smokey Carrots with Harissa Sauce.
More Summer Soup Recipes
Vegan Ceviche with Vine Ripe Tomatoes
Equipment
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.
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