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 reassess 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
Ingredients
- 1 C . Red Onion Diced
- 3 C . Tomato Diced
- 1/4 C . Fresh Lime Juice
- 1 1/2 C . Oyster Mushroom Diced
- 1/2 C . Avocado Diced
- 1/4 C . Fresh Cilantro Chopped
- 2 Tbsp . Fresh Jalapeño Minced
- 1/2 tsp . Sea Salt
- A couple of dashes of your favorite hot sauce
Instructions
- Place all ingredients, other than the salt and hot sauce into a large bowl and toss together until combined.
- 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.
- See, how easy was that? Answer: SO EASY. 😀
Aside from Vegan Ceviche, here are some other festive dishes that you can make for Cinco de Mayo! (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! 😀
Welcome back…. Before vegan shrimp always grossed me out and the vegan kind still does…
Thanks Michelle! It was nice seeing you today. 🙂
I am so glad I will be able to enjoy your Ceviche recipe for the rest of my life. It sounds and looks beautiful.
Awesome! 😀
I’ve never had ceviche but the ingredients sound amazing put together I have to try this (with chips and beer of course)
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! 🙂
how fun!! and wow, that sounds delish!
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This looks like the real thing! I can’t wait to try it! I am so excited!!
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Oh my gosh, you are a food genius! I miss ceviche so much.
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Ceviche is a Peruvian dish…
Hi there, “-“! I was introduced to this dish through friends of mine that are Mexican, and the history of it is “Ceviche is a seafood dish popular in the coastal regions of Perú, Mexico, Central America, Ecuador, Colombia, Chile, and other parts of Latin America.”
Much like how Eastern European countries have similar or the same dishes, this is how ceviche is in other cultures.
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thanks for the recipe, it looks delicious. But ceviche is actually a peruvian dish.
Hi Andy! Thank you! And as mentioned in the comment above ^^^ ceviche is popular in coastal regions of a few countries like Perú and Mexico.
Hi! I am not quite vegan, but cutting out meat a lot. I do love the freshness of ceviche and I’m looking for alternatives. Your mushroom ceviche is a great idea and I found one which uses mango and looks amazing (https://www.recipestroupe.com/recipe-vegan-mango-ceviche-50843.html). Do you have any other recommendations other than mango or mushroom?
Hi Barca!
You can use diced hearts of palm, finely chopped cauliflower, or even fresh coconut meat, instead of mushrooms in this recipe.
Hope that helps!
Thanks Jackie, might try hearts of palm if I can get my hands on them! Sounds delish!
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Ceviche is originally from Peru, not Mexico,same as Pisco,and Machu Pichu.
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What a cool recipe!! Thanks for this
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