Ceviche Made Easy with Plants

Tweet

Can you believe this vegan Ceviche can be done with just seven ingredients? I used a base of oven baked tortillas topped with a generous portion of smashed avocado and then placed the Ceviche on top. But if you wanna use crackers or tortilla chips that is also just as delicious and you dip, I dip we all dip. The flavors all mix so well that just thinking about it makes my mouth water. I kept the jalapeno to a minimum but if you prefer spicier food this Ceviche can be topped with this delicious Salsa Tatemada.

You will not be needing the stove for this one. All you need is a good cutting knife and a cutting board. There is no fish in this recipe, in fact the fruit that will mimic the fish will be the Young Thai Coconut pictured below. I know what you are thinking how or why? Just hang in there I promise you will not be disappointed. Although optional I recommend you consider making this recipe a night in advance so you can truly experience that fish like flavor that will transport you to Cancun.

When you purchase your Young Thai Coconut make sure it is white like the picture above. Bruises or darkness on the outer shell will mean that the coconut probably went bad and the meat inside will not be a beautiful white color like the picture below. When Young Thai Coconut goes bad the fruit inside it will turn a pink color that is not so appealing. Now if you are allergic to coconut this recipe can be made equally delicious with hearts of palm or cauliflower. So you will replace the 2 Cups of Young Thai Coconut with 2 cups of hearts of palm or parboiled cauliflower for reference. If you decide that you will use the coconut I wrapped the coconut meat in a Nori sheet over night to give it a better fish flavor but if you don’t have that kind of time you skip this step or add kelp flakes for that fishy flavor.

Print

4 from 1 vote

Ceviche

Prep Time10 minutes mins

Active Time10 minutes mins

Total Time20 minutes mins

Course: Appetizer, Main Course, Salad, Snack

Cuisine: American, Mexican

Keyword: ceviche, easy, nocook, plantbased,, vegan

Yield: 4

Author: conflictedvegan

Cost: $5

Equipment

• Cutting Knife
• Cutting Board

Materials

• 1/4 Cup Tomatoe
• 1/4 Cup Cilantro optional
• 1 Small Jalapeno optional
• 1/4 Cup Red Onion I used red but you can use what you have on hand
• 2 Small Limes
• 2 Whole Young Thai Coconuts Alternatively you can use cauliflower or hearts of palm.
• 1 Sheet Nori Sheet

Instructions

• Carefully cut the tops of your coconut and drain the coconut water to make a smoothie or you could drink it with this Ceviche as well.
  
• After you have removed and cleaned the coconut filling remove the brown parts of the coconut that will probably stick to it and cut into small pieces.
  
• Wrap the coconut filling in a Nori Sheet so that it will have a fishy essence. I made a baby taco and placed it in the refrigerator overnight.
  
• Cut the onion, tomato, cilantro and jalapeno in small pieces or cubes. Make sure that they are uniform so that your Ceviche will turn out beautiful just like you.
  
• Place all of your chopped ingredients in a bowl and squeeze the lime juice on top and gently fold with a spatula
  
• Finally you are ready to smash that avocado on a tostada or chips and top it with your homemade and delicious Ceviche
  

Notes

This recipe stores well for 3 days and is ideal for a quick lunch on the go or an appetizer.  For more quick, easy and delicious recipe join my newsletter. Recipe Newsletter