Vegan ceviche – easy, delicious vegan ceviche loaded with young coconut meat, tomatoes, cucumber, cilantro, onions and jalapeños, and marinated in fresh lime juice and zesty seasonings. The young coconut meat is a wonderful substitution for white fish! This quick and easy dish is perfect for hot summer days!
vegan ceviche … the summer recipe of your dreams
I’m not kidding when I say this is one of my favorite recipes of all time. It is seriously the perfect recipe during the spring and summer months. It checks all the boxes! This vegan ceviche is:
- Fresh
- Easy
- Flavorful
- Zesty
Basically everything you want on a hot summer day. Plus, it pairs perfectly with a cold beer and salty tortilla chips!
Grab a drink and let’s get to making the best Vegan Ceviche!
what is ceviche?
Ceviche (also known as cebiche, seviche, or sebiche) is a South American dish that originated in Peru. Ceviche is usually made with raw fish cooked or cured in fresh lemon or lime juice, and seasoned with chilis and other seasonings.
While there are differing interpretations of ceviche’s origin, most historians agree that ceviche was introduced during the colonial times in the area of present-day Peru. It’s said the first documented evidence of the term “ceviche” was sung by Peruvian soldiers in the song, “La Chicha”.
While my vegan version of ceviche doesn’t use raw fish, I use the same techniques and many of the same ingredients to create a fun, plant-based version of this amazing dish!
how to make vegan ceviche
Just like its counterpart, my vegan ceviche comes together quite easily! Really, all you need to do is put everything in a bowl, mix, and let the flavors come together!
here’s how to make vegan ceviche:
vegan ceviche ftw?
I hope you love my vegan ceviche as much as I do! If you give this recipe a try, I want to know! Snap a photo or video and show me dish by tagging me on Instagram at @eat_figs_not_pigs and #EatFigsNotPigs. I love seeing all your recreations of my recipes! Until next time, friends!
- 2 cups young coconut meat
- 2 cups cherry tomatoes, chopped (about 1 pint)
- 1 cup finely chopped cucumber, peeled with seeds and core removed (about 1 large cucumber)
- 1 cup minced red onion (about 1 onion)
- ½ cup packed fresh chopped cilantro, plus more for garnish
- ⅓ cup jalapeño, deseeded, destemmed and diced jalapeño (about 1 large jalapeño)
- ½ cup El Pato tomato sauce
- ⅓ cup fresh lime juice (about 2 limes)
- 2 tablespoons vegan fish sauce or coconut aminos (*see recipe notes)
- 1 tablespoon coconut sugar
- 1 tablespoon Tajin seasoning, plus more to taste
- Salt and pepper, optional, to taste
- 1 tablespoon avocado oil, or any neutral oil
- 1 large avocado, thinly sliced or diced
- Tortilla chips, for serving
- Cut the young coconut meat into thin slices
- Place the coconut meat in a large bowl with the tomatoes, cucumber, onion, cilantro, jalapeño, El Pato, lime juice, vegan fish sauce, sugar, Tajin and oil. Gently toss and set aside in the refrigerator to marinate for 20 to 30 minutes
- Taste and adjust seasonings, adding more Tajin and salt and pepper, if necessary
- Transfer the ceviche to a servicg bowl and gently toss in the avocado or serve over top. Garnish with more chopped cilantro and enjoy with tortilla chips!
*I find vegan fish sauce at Whole Foods and many Asian specialty markets. If you can'y find vegan fish sauce, you can use coconut aminos, which you can locate at many health food grocery stores
How many young coconuts will yield 2 cups of coconut meat?
Hey Ethel! Depending on the ripeness and size of the coconut, it usually takes about 1-2 coconuts for 2 cups of coconut meat. Hope this helps!
I am OBSESSED with this recipe – easily in my top 5 favorites of all time. I was raised vegetarian, so I’ve never had ceviche before (but I’ve always had FOMO bout it). This recipe cured that FOMO for me. I’ve made it twice in the past week for friends, and even my carnivorous friends said the flavor was spot-on and they wouldn’t have realized it was vegan if I hadn’t told them. The use of coconut meat here is absolutely genius, and I’m eager to experiment with coconut meat in other traditionally fishy recipes. This is one of the most flavorful, creative, fresh recipes I’ve made. Thank you so much for sharing your vegan wizardry with us!