Vegan Ceviche with Avocado and Lime

Very high on the very long list of things I’m grateful for, my ancient, enormous avocado tree is one of them. In the summer months, we easily devour our bounty in the form of this light, yet satisfying vegan ceviche.

Living in the heart of California avocado country is truly magical and I’m honored to be working with California Grown and California Avocados to support our local farmers growing these beauties literally in my own backyard.

Our home in Ventura, California sits on the site of a former avocado orchard. The orchard was sold in the late 1940’s and broken up into parcels but the avocado trees which sit in our backyard, and many other yards in the neighborhood still stands.

In fact, Ventura County is home to acres and acres of avocado trees and in all of California more than 3,500 growers, on approximately 54,000 acres are growing the avocados you buy in your grocery store.

Did you know that every Hass avocado in the world can trace its lineage to the original Mother Hass Tree in La Habra Heights, California?! Pretty amazing, right?

There’s so many ways to enjoy a ripe avocado but one of our very favorites is in this plant-powered vegan ceviche!

Scroll down for the recipe and make sure you register for our July Cooking Club virtual cooking class where you can make this avocado ceviche, homemade sopes, sofrito black beans and so much more right along with me!

What Is Ceviche Anyway?

Ceviche is a beloved part of Latin cuisine and goes by many names depending on what country you’re in.

Also known as cebiche, seviche, or sebiche it is typically made with seafood or fish, usually raw and “cooked” only with the acid from citrus juice as it marinates.

The differences between Mexican ceviche, Peruvian cebiche, and Ecuadorian ceviche are subtle. They all rely on really fresh fish or seafood and lots of lime or lemon juice.

In Mexico it is simply prepared with lots of lime juice and typically served on a tostada with hot sauce for drizzling on top.

Peruvian cebiche is almost like a salad with raw and cooked ingredients like corn and sweet potatoes mixed together and in Ecuador, shrimp is king when it comes to ceviche and it is served with lots of sauce, almost like a soup.

They are all phenomenal and I highly recommend giving the different varieties a try. Layla Pujol from Laylita.com has several Peruvian and Ecuadorian ceviche recipes if you’re interested.

Let’s Make Vegan Ceviche!

This vegan ceviche recipe is a ceviche de aguacate or avocado ceviche and is based on a traditional Mexican ceviche recipe made with lots of lime juice, chiles, and tomato.

The nice thing about a vegan ceviche is you don’t have to worry about the freshness of the fish or it’s ill effects. It’s even safe for pregnant women (something I was joyous about during the long summer months of both my pregnancies!)

These tostadas de ceviche are really simple to prepare, just combine all the ingredients and let it sit for about 15 minutes to give the flavors time to intensify.

I personally love this combination of ripe avocados, crunchy cauliflower, fragrant tomatoes, chiles, and lime.

There’s lots of other veggies you could add to the mix though depending on what you like. Here are some of my favorite variations:

• finely diced jicama
• blanched yellow wax or green beans, chopped
• fresh pieces of chopped coconut
• cooked garbanzo beans

How Long Does It Last

Like any ceviche it is best eaten the day you make it but if you do have some leftover, press a piece of plastic wrap directly on the surface of the ceviche then refrigerate.

As long as the surface is tightly covered with a piece of plastic, it will keep a day or two in the refrigerator before the avocado starts to brown.

Other Ceviche Mexicano Recipes To Try

Just found your new favorite thing to cook? Great! I’ve got a few more ceviche recipes up my sleeve you might want to try:

• Scallop Ceviche with Tomatoes and Avocado
• Shrimp and Melon Ceviche Tostadas
• Cauliflower Ceviche with Kumquats
• Shrimp Ceviche with Coconut and Lime

Vegan Ceviche With Avocado: Pass the Tostadas!

I hope you love this summery avocado recipe as much as I do! If you make this ceviche, I want to hear about it! Snap a photo and tag us on Instagram using @holajalapeno. Happy eating!

Vegan Ceviche with Avocado

★★★★★

5 from 5 reviews

A very good vegan ceviche recipe with creamy avocado, small bites of cauliflower, chile, tomato, and cucumber soaked in loads of lime and toasted cumin seeds. 

• Author: Kate Ramos
• Prep Time: 20 minutes
• Total Time: 20 minutes
• Yield: 6 Servings 1x
• Category: Main
• Method: no cook
• Cuisine: Mexican
• Diet: Vegan

Scale 1x2x3x

Ingredients

1 ripe, fresh avocado, halved, pitted, peeled and diced

1 cup cauliflower, finely diced

2 tomatoes, diced

1/3 cup peeled, seeded, and diced cucumber

1/3 cup red onion, finely diced

1 serrano chile, minced

1 garlic clove, minced

3 tablespoons chopped fresh cilantro

Juice of 1 lime

1 tablespoon olive oil

1/2 teaspoon kosher salt

1/2 teaspoon toasted cumin seeds

Tostadas or pita chips, for serving

Instructions

For the Ceviche: In a large bowl, combine avocado, cauliflower, tomatoes, cucumber, onion, serrano chile, garlic, cilantro, lime juice, olive oil, salt, and cumin seeds.

Cover and refrigerate at least 15 minutes to let marinate.

To Serve: Serve on tostadas or with pita chips.

Keywords: vegan ceviche

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