This ceviche recipe is one of my favorite diet-friendly dishes. Vegetarians and vegans can enjoy this quick and simple dish, too, using the recipe’s quick swap.
What is Ceviche?
Technically, ceviche is a side dish, but I enjoy it so much that I often make a meal out of it with a little crusty bread to soak up the juices.
Although no one knows the precise origins of ceviche, it’s traced back to the Incan Empire.
Back then, before the Spanish invasion, it consisted of foods marinated in chicha, juice that comes from maize. The Spaniards brought limes into the mix, which is now how it’s most commonly served in countries throughout South America.
Ceviche Requires Limes!
The limes are an essential component of Ceviche containing raw fish or seafood since the citrus juice does the cooking for you, so please don’t try using bottled lime juice!
You’ll be glad you took the time to squeeze fresh limes once the zippy taste of jalapenos, succulent seafood, and creamy avocado start dancing on your tongue.
Ceviche Recipe: Traditional or Vegan
Both versions of this Ceviche Recipe need time in the refrigerator for the flavors to meld. The fish-based version includes “cooking” the fish by tossing it with lime juice before refrigerating.
Ceviche – Traditional or Vegan
- 1 lb. frozen seafood mix (shrimp, squid, scallops, etc.) thawed (VEGAN ALTERNATIVE: two 14-oz. cans Hearts of Palm.)
- 2 cups diced fresh tomatoes (about 2 large)
- 1/4 cup red onion minced (about 1/2 onion)
- 1/4 cup fresh jalapenos diced (about 2 large)
- 3-4 tbsp fresh lime juice Do not use bottled!
- 1 cup Haas avocado diced (about 1 large)
- 1 cup cucumber peeled, seeded and diced (about 1 medium)
- 1 tablespoon good quality extra virgin olive oil or more to taste
- Salt and pepper to taste
- 2 tablespoons Fresh cilantro leaves (coriander in the UK) chopped (optional)
Traditional Seafood Ceviche:
- Rinse and drain the thawed seafood mix then add it, along with all of the other ingredients, to a bowl.
- Stir gently and season to taste with salt, pepper, and cilantro/coriander (if using). Chill 1 hour before serving.
For Vegan/Vegetarian Ceviche:
- Drain the Hearts of Palm and rinse well. Slice into 1/2 inch sections. Using the tip of your finger, poke the center out of each section.
- Add all of the ingredients to a large bowl and stir gently. Season to taste with salt, pepper, and cilantro/coriander (if using). Chill 1 hour before serving.
Turn this into an appetizer that everyone can enjoy at your next party by doubling the vegetables called for in the recipe and making half with seafood, half with the vegan alternative.
Ceviche Recipe Storage
The vegetarian version of this ceviche recipe keeps in the fridge for 3 or 4 days, but the seafood version must be eaten the day it is made.
Not that you’ll have much left, especially if you serve them with margaritas using my homemade margarita mix!
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