Ceviche is a traditional South American seafood dish that has gained international popularity among chefs and diners of many nationalities. It’s made of raw fish cured by citrus (typically lime or lemon juice) and mixed with refreshing produce including tomato, avocado, onion, cilantro, and cucumber, then served chilled or at room temperature. Despite the fact that its main ingredient is fish, ceviche has become a standard menu item in many vegan and vegetarian restaurants – in its plant-based form. From hearts of palm to cauliflower, there’s more than one way to make incredible vegan ceviche. Enjoy these seven stellar vegan ceviche recipes and bookmark them for an easy go-to appetizer.
7 Vegan Ceviche Recipes That Make Fish-Lovers Happy
1. Simple Heart of Palm Ceviche
Start with the basics. Heart of palm excellently replicates both the look and texture of classic fish-based ceviche, without the detrimental bycatch. Try this recipe a few times, then when you’re comfortable, feel free to experiment with different citrus notes or herbs.
Get the recipe here.
2. Oyster Mushroom Ceviche
It’s been noted before, mushrooms are the new meat. Their chewy texture mimics meat while also providing that je ne sais quoi umami flavor. This recipe is particularly tomato-heavy and packs in a decent amount of heat – it’s almost like a mashup between ceviche and salsa. Make sure you have plenty of tortilla chips on hand, because this dip will go fast.
Get the recipe here.
3. Avocado and Citrus Ceviche
Everyone loves avocado, but it’s definitely not the most party-ready food due to its quick oxidization. However, by adding a good amount of citrus, the generous avocado chunks stay gorgeously green in this bright and well-balanced mix. Just be sure you plan ahead – like a good guac, ripe avocados make the meal.
Get the recipe here.
4. Cauliflower Ceviche
Cauliflower can do anything. It’s more than just a steamed side dish or a low-calorie substitute for pizza crusts and rice. It can be transformed into something truly gourmet – including vegan ceviche. Impress your guests by stuffing this mixture into halved avocado boats which prevents double-dipping and allows them mix-and-mingle with an appetizer in one hand and a drink in the other.
Get the recipe here.
5. Coconut Ceviche
Break out the big knife, this recipe requires you to hack into a fresh young coconut. However, the end result is totally worth it. Once you get the hang of it, you’ll be chopping up coconuts like a pro. There’s also something truly satisfying about working for your ingredients. Get cracking!
Get the recipe here.
6. Mango Ceviche
Want to mix things up? Those who prefer the sweeter side of life will love this fun mango-based ceviche. It takes on a tropical fusion feel with a slightly sweetened coconut water-based broth infused with garlic, kombu, lime, chilies, and agave. Top with a sprinkle of peanuts for a sweet meets salty, creamy meets crunchy starter.
Get the recipe here.
7. Heirloom Tomato Ceviche
If you’re going for a traditional Peruvian feel, this is your go-to recipe. This dish screams flavor, and although there’s a lot going on, the acidity, sweetness, and spice are all perfectly balanced. Give this recipe the time and attention it deserves by using heirloom tomatoes from the farmer’s market for a truly divine small plate course.
Get the recipe here.
