Note that if you purchase something via one of our links, including Amazon, we may earn a small commission.
Print
RECIPE: Vegan Ceviche
- Yield: Serves 4
Description
Ceviche is a perfect summertime meal: It’s light and refreshing, comes together quickly, and is best paired with an ice-cold bevvy. Plus, it’s easily veganized without flaking on texture, flavor, or protein content. This recipe swaps fish with cauliflower and hearts of palm (or textured vegetable protein). The secret to getting that from-the-sea flavor? Nori komi furikake, an umami Japanese seasoning blend of seaweed, sesame seeds, salt, and sugar.
Ingredients
Scale
- 1 head medium cauliflower
- 1 14-oz can hearts of palm, drained and chopped into bite-sized pieces (see note)
- 3 Roma tomatoes, diced
- 1 medium cucumber, diced
- 1/2 small red onion, diced
- 2 serrano peppers, diced (see note)
- 1 clove garlic, minced
- 1/2 cup chopped cilantro
- 1 avocado, diced (optional)
- Nori komi furikake to taste
- Pepper to taste
- Freshly squeezed lime juice to taste
- Corn chips or tostadas for serving
Instructions
- Bring a large pot of water to a boil. Separate the cauliflower into florets, add to the pot, and cook until fork-tender. Drain the cauliflower and let it cool.
- Once cool, chop the florets into very small, bite-sized pieces. Add to a large bowl along with the hearts of palm, tomato, cucumber, onion, serrano, garlic, cilantro, and avocado (if using). Mix until well combined.
- Add in furikake, pepper, and lime juice. Mix again, taste, and adjust flavors to your liking. Serve with your choice of corn chips or tostadas.
Notes
- You can substitute the hearts of palm for 8 ounces of textured vegetable protein (TVP) for a different texture and more protein per serving. Simmer the TVP with 1 1/2 cups of vegetable broth until rehydrated, then throw it in the bowl!
- If you aren’t a big fan of spice, remove the seeds from the serranos or try a less spicy pepper, like jalapeños.
