Vegan Ceviche Recipe (Peruvian-Style)
This Peruvian-inspired vegan mixto ceviche is bright, citrusy, and full of bold flavor. Made with a mix of fresh vegetables and a classic leche de tigre marinade, it’s a refreshing, no-cook dish that’s perfect for warm days or easy entertaining.
Servings 4 people
Calories 181kcal
Ingredients
Leche de Tigre
- 1 cup celery diced small
- ½ cup red onion diced small
- 3 cloves garlic diced small
- 1 ounce cilantro minced
- 20 key limes about 1 cup juiced
- 1 tablespoon salt
- 1 ½ tablespoons sugar
- 1 sheet nori
Ceviche
- 1 each zucchini small
- 8 ounces cremini mushrooms
- 4-6 each artichokes hearts jarred or cooked
- 1 large ed onion
- ½ each Aji limo or other spicy pepper
- 2 teaspoon vegan mayonnaise
- 1 whole sweet potato cooked whole. peeled and sliced
- 1 cup white corn
- ½ cup cilantro leaves chopped
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.
- 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
- While the leche de tigre marinates, 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.
- When ready to serve, add the strained leche de tigre to the vegetables and mix well.
- Add the red onions and the mayonnaise. Toss to combine. Taste and add more salt if desired.
To serve
- Divide up the ceviche into four bowls and add the sweet potatoes and white corn.
Notes
- Roll limes before juicing: Roll them firmly on the counter to release more juice.
- Juice gently: Squeeze just enough to extract the juice—pressing too hard can add bitterness from the rind.
- Slice vegetables thin: Use a mandolin or sharp knife for even, thin slices so they absorb the marinade evenly.
- Dress just before serving: Keep the leche de tigre and vegetables separate until serving to maintain a crisp texture.
- Tone down onion sharpness: Rinse sliced red onions briefly under cold water to mellow their bite.
Nutrition
Calories: 181kcal | Carbohydrates: 40g | Protein: 6g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1827mg | Potassium: 935mg | Fiber: 5g | Sugar: 16g | Vitamin A: 8906IU | Vitamin C: 39mg | Calcium: 77mg | Iron: 1mg
