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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. #veganceviche #ceviche #vegan #avocado
Kate Ramos

Vegan Ceviche with Avocado

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. 
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 6 Servings
Course: ceviche
Cuisine: Mexican-American
Calories: 64
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

Equipment

Method
 

  1. Mix. In a large bowl, combine avocado, cauliflower, tomatoes, cucumber, onion, serrano chile, garlic, cilantro, lime juice, olive oil, salt, and cumin seeds. Stir gently to combine you don't want to break up or mash the avocado.
  2. Marinate. Cover and refrigerate at least 30 minutes to let marinate.
  3. Serve. Stir once more and taste. Add more salt or lime juice if needed. Serve on tostadas or with pita chips.

Nutrition

Serving: 1gCalories: 64kcalCarbohydrates: 14gProtein: 1gFat: 1gPolyunsaturated Fat: 1gSodium: 89mgSugar: 10g

Video

Notes

    1. For a spicier kick: Leave the seeds in the serrano chile or add an extra chile for more heat.
    2. To make the vegan ceviche more filling: Add cooked garbanzo beans or sliced hearts of palm.
    3. If you don't have cumin seeds: Use ground cumin, but reduce the amount to 1/4 teaspoon.
    4. Avocados: Ensure the avocado is ripe but still firm to hold its shape in the ceviche.
    5. If serving the ceviche as a side dish: It pairs well with Chiles Rellenos or Instant Pot Barbacoa.

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