The Only Ceviche Recipe You Need: Traditional or Vegan!

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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.

Homemade ceviche recipe

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

Tangy, bright, and delicious. This ceviche recipe offers both the classic version and a vegan alternative. It's a low-calorie, low-carb, low-fat side dish everyone can love.
Course Side Dish
Cuisine South American
Keyword easy, healthy, low-calorie, low-carb, low-fat, no-cook, seafood, vegan-alternative
Prep Time 15 mins
Chilling Time 1 hr
Total Time 1 hr 15 mins
Makes 6 people
Calories 153kcal
Created by Katie Berry

Ingredients

  • 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)

Instructions

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.

Nutrition

Calories: 153kcal | Carbohydrates: 6g | Protein: 17g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 191mg | Sodium: 593mg | Potassium: 348mg | Fiber: 3g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 16.7mg | Calcium: 121mg | Iron: 1.9mg

Serving Suggestion

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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2 Comments

  1. I think I’ll go back to drool over the Blueberry lemon. Fish is not my thing. 🙂

    1. Katie Berry says:

      Try the vegetarian style ceviche. It’s fish-free, and it’s really delicious. Only 55 calories per serving, too!

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