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.

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, typically raw fish or shrimp.

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 raw fish or shrimp.

For my vegan ceviche I used chickpeas in place of seafood. They're delicious, hearty enough to replace meat, have an excellent texture, and bonus: if you use canned, they don't require cooking, making this vegan ceviche super easy to throw together.

Jump to:

• Ingredients You'll Need
• How It's Made
• Leftovers & Storage
• Frequently Asked Questions
• More Vegan Seafood Recipes
• Vegan Ceviche

Ingredients You'll Need

• Lime juice. This is one of the main flavor components of ceviche, so it's really important to use freshly squeezed juice. The bottled stuff just isn't as tasty.
• Orange juice. Ideally, you'll want this to be fresh squeezed as well.
• Miso paste. Miso paste is available in the international section of most supermarkets. It will add salty, umami flavor that you'd otherwise miss in your ceviche without the seafood element. While the recipe calls for white miso (the most common variety), other types like red or brown miso can be substituted if needed.
• Chickpeas. We're using canned chickpeas to make life easy. If you prefer to cook yours from scratch, that's fine. You'll need about 1 ¾ cups of them.
• Tomatoes. Roma tomatoes work best because they have very few seeds. You can, however, substitute regular or cherry tomatoes if that's what you have on hand.
• Green olives. Go for the pimento-stuffed ones. You can leave them out if you're not a fan of olives.
• Red onion.
• Fresh cilantro.
• Jalapeño pepper. Another variety of hot pepper, like serrano, will work just fine, though the heat level might vary, so be careful! You can also leave the pepper out to keep your vegan ceviche nice and mild.
• Avocado.
• Salt & pepper.

How It's Made

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd like to skip right to the recipe!

Guys, this is the easiest thing ever. First, juice up some limes and an orange. Whisk in your miso paste. Make sure to fully dissolve the 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!

Leftovers & Storage

Leftover vegan ceviche will keep in an airtight container in the fridge for 2 to 3 days. You may find that your ceviche intensifies in flavor as it sits! The avocado might turn brown, but it will still be edible. If you know you'll have leftovers and are able, set aside a portion of your ceviche to store without the avocado. Then you can add it just before serving.

Frequently Asked Questions

More Vegan Seafood Recipes

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