Vegan Ceviche

Phew, let me tell you, it is so weird to be home again. But, definitely a relief. After a month of working my butt off in the windy, hot desert that is Coachella Valley, and not blogging at all, it is nice to be sitting comfortably at my desk and hanging out with my pups. I won’t lie, though, being forced to have a break from the internet was actually a good thing and eventually I just had to live with the fact that I would have no time to blog, etc. Before April, I was already having a hard enough time juggling my work with my personal life, and now I have to really re-access what my priorities are, but still reach my goals. Such is life!

Here are a few photos from my trip!

Pre-Coachella Show Day

Dust Storm Hellish-ness Weekend 1

About to watch Local Natives

Messin’ around in the Boutique Photo Booth

Some of our Inventory team on the last day!

One of the recipes that I made before I left, is something that I’m really excited about; especially since Cinco de Mayo is right around the corner! I had ceviche a few times in my life before I went vegan, and only once after that. The vegan version that I had was weird and involved fake shrimp which always gives me the heebie-jeebies, so I decided that I would make my own recipe!

This dish is more of a side, but may just steal the spotlight with how refreshing it is and its great flavors. Plus, it is REALLY easy to make. Once of the sneaky ingredients in it are oyster mushrooms, they have a slightly fishy scent/taste which makes this a well-rounded vegan ceviche. You can bring it to a party, serve it with a meal, make it whenever! I prefer to eat it with some salted tortilla chips and a beer. 😉

I can’t forget to mention that my mom loved this so much that she brought it to a get together with some of her quilting friends; and they all enjoyed it, too!

One Year Ago: Mexican Tofu Frittata

Two Years Ago: Grilled Cauliflower with Raisin Vinaigrette

Vegan Ceviche
Recipe type: Appetizer
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 10
A vegan take on the refreshing appetizer, ceviche! Perfect for Cinco de Mayo!
  • 1 C. Red Onion, Diced
  • 3 C. Tomato, Diced
  • ¼ C. Fresh Lime Juice
  • 1½ C. Oyster Mushroom, Diced
  • ½ C. Avocado, Diced
  • ¼ C. Fresh Cilantro, Chopped
  • 2 Tbsp. Fresh Jalapeño, Minced
  • ½ tsp. Sea Salt
  • A couple of dashes of your favorite hot sauce
  1. Place all ingredients, other than the salt and hot sauce into a large bowl and toss together until combined.
  2. Season with salt and hot sauce to taste, and leave in the refrigerator for at least 2 hours. After that, add whatever ingredients you see as necessary and serve chilled.
  3. See, how easy was that? Answer: SO EASY. 😀

Here are some other festive dishes that you can make for Cinco de Drinko, I mean Mayo, this weekend! (Click on the picture for the recipe)

Mexican Twice Baked Potatoes!

Cheezy Soyrizo Bean Dip

Mexican Mac & Cheeze

Squash Queso Dip

Roasted Veggie Guacamole

Have a great weekend! 😀

15 Comments on “Vegan Ceviche

    • Thanks Michelle! It was nice seeing you today. 🙂

  1. I’ve never had ceviche but the ingredients sound amazing put together I have to try this (with chips and beer of course)

  2. Oh, ceviche holds a special place in my heart. One of my girlfriends (from Mexico) taught me how to make her version with shrimp. Since becoming vegan, I’ve made it several times with white cannellinis. The taste is great, but it’s not ceviche. I think the oyster mushrooms are the PERFECT solution! I use mushrooms in place of loads of other things………I never thought of using them in this lovely dish! Thank you so much!

    • Sounds like you may have the perfect vegan ceviche on your hands! I hope that you enjoy it! 🙂

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  6. This looks like the real thing! I can’t wait to try it! I am so excited!!

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