Inspired by the traditional seafood ceviche in Peru, this vegetable ceviche is prepared using mushrooms, zucchini and artichokes in a vegan leche de tigre, the name given to the lime marinade used to "cook" the vegetables. A vegan ceviche recipe that's delicious and super easy to make for any level cook.
Prep Time 30 minutesminutes
Cook Time 0 minutesminutes
Total Time 30 minutesminutes
Servings 4people
Calories 181kcal
Ingredients
Leche de Tigre
1cupcelerydiced small
½cupred oniondiced small
3clovesgarlicdiced small
1ouncecilantrominced
20key limesabout 1 cup juiced
1tablespoonsalt
1 ½tablespoonssugar
1sheetnori
Ceviche
1eachzucchinismall
8ouncescremini mushrooms
4-6eachartichokes heartsjarred or cooked
1largeed onion
½eachAji limoor other spicy pepper
2teaspoonvegan mayonnaise
1wholesweet potatocooked whole. peeled and sliced
1cupwhite corn
½cup cilantro leaveschopped
Instructions
Leche de Tigre
Place all the chopped red onion, celery, garlic and cilantro into a bowl. Juice the limes over the top.
Add the salt and sugar.
Use a pestle to crush the vegetables and release the juice in the veggies.
Tear up the nori sheet into small pieces and add to the vegetables. Mix well.
Place into the refrigerator for 30 minutes. Move on a prep the vegetables for the ceviche while the marinade rests.
When the time has elapsed. Strain the liquid from the veggies and reserve the liquid. Keep refrigerated until ready to combine with ceviche.
Vegetable ceviche
Clean mushrooms and zucchini well. Then slice them and the artichokes into very thin slices. Place into a bowl.
Slice the red onions into fine julienne and dice up the chile. Set them both aside.
Add the cilantro and chile to the vegetables in the bowl and mix to combine.
Add the strained leche de tigre to the vegetables and mix well. Taste and add more salt if desired.
Add the red onions and the mayonnaise. Toss to combine.
To serve
Divide up the ceviche into four bowls and add the sweet potatoes and white corn.
Notes
Expert Tips for Vegan Ceviche:Fresh squeezed lime juice gives the best flavor when making vegan ceviche.To get the maximum amount of juice from your limes. Squeeze them and roll them firmly on the counter before cutting them in half and juicing them. This helps to release the juices inside so you get more out of your limes.Gently squeeze the limes when juicing them. You want to release the juice and flavor without releasing the more bitter flavor of the lime into the ceviche.If your limes are kind of dry or if you use larger limes, be sure to measure out the lime juice, so that you end up with about 1 cup of lime juice.Slice the vegetables thinly. It may make it easier to use a mandolin to get a more even cut in your veggies.Add the marinade just before serving so the vegetables in the ceviche are nice and crisp.