This vegan ceviche is packed with spicy, refreshing flavor! Perfect for party snacking with chips, over crispy tostadas, or eaten straight from the spoon. Watch out, because this stuff is seriously addictive.
Add this one to the list of delicious foods I never knew I needed in my life. Are you familiar with ceviche? I was only familiar with it by way of seeing recipes on Pinterest.
Ceviche is a Latin American dish I can best describe as a salsa-salad type thing. It’s usually served as an appetizer, and there are a handful of variations from different regions, all of which typically involve some type of seafood or another.
Except this version doesn’t! I decided it was time for some vegan ceviche.
Ceviche Ingredients
You’ll find a bunch of different ingredient combinations in ceviche, depending on the particular recipe and country of origin. But a few you’ll often see are tomatoes, jalapeño peppers, onion, and citrus juices. Oh, and of course that seafood I mentioned, which is usually some type of fish or shrimp.
For my vegan ceviche I used chickpeas in place of seafood. They’re delicious, hearty enough to replace meat, and bonus: if you use canned, they don’t require cooking!
Also, miso paste. This might seem weird or out of place in a recipe like ceviche, but miso adds savory flavor you’d otherwise miss without the seafood element.
I also included green olives, because they’re so delicious, and fresh cilantro which you can leave out if you hate it.
How to Make Vegan Ceviche
Guys, this is the easiest thing ever. First, juice up some limes and an orange. Whisk in your miso.
Prep and dice everything else except the avocado. Save that for last. Throw everything else in a bowl, pour the juice over it, stir and add salt to taste.
Chill your ceviche until you’re just about ready to serve it, and then add your avocado. This goes in right before serving to avoid having it turn brown.
Dig in!
FAQ & Vegan Ceviche Making Tips
- Where can I find miso paste? Look for it in the international foods section of your supermarket, or online.
- Can I just leave the miso out? You sure can! It adds flavor, but the ceviche should still be delicious without it. You might find you need to add more salt without the miso.
- Will any types of beans other than chickpeas work? Yup! Just about any common variety of bean should work — try black beans, kidney beans, pinto beans, or cannellini beans.
- Is my ceviche supposed to have so much liquid? Yes! That’s where all the flavor is.
- Once mixed, your ceviche will keep in a sealed container for 2-3 days in the fridge, although the avocado might turn brown.
- How should I serve my ceviche? Serve it as an appetizer before meals, on its own as a salad, with tortilla chips, stuffed in tacos, or over tostadas. Really, do whatever you want with it!
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Vegan Ceviche
This vegan ceviche is packed with spicy, refreshing flavor! Perfect for party snacking with chips, over crispy tostadas, or eaten straight from the spoon. Watch out, because this stuff is seriously addictive.
Ingredients
- 1/2 cup freshly squeezed lime juice (about 3-4 limes)
- 1/4 cup freshly squeezed orange juice (about 1 medium orange)
- 1 tablespoon white miso paste
- 1 (14 ounce or 400 ml) can chickpeas, drained and rinsed
- 1 1/2 cups seeded and diced Roma tomatoes
- 1/2 cup pimento-stuffed green olives, halved
- 1/2 cup chopped red onion
- 1/4 cup chopped fresh cilantro
- 1 jalapeño pepper, seeded and finely chopped
- 1 medium avocado, diced
- Salt to taste
Instructions
Whisk the lime juice, orange juice, and miso paste together in a small bowl or liquid measuring cup.
In a large mixing bowl, stir together the chickpeas, tomatoes, olives, red onion, cilantro, and jalapeño.
Pour the lime juice mixture over the chickpea mixture and stir until the ingredients are evenly distributed.
Cover the bowl and chill for at least 1 hour.
Stir in the avocado, season with salt to taste, and serve.
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