Raw Vegetable Ceviche Recipes

RAW VEGETABLE CEVICHE

Raw Vegetable Ceviche image

This Mexican vegetable ceviche with cauliflower, carrots, mushrooms, and tomatoes is usually served on tostadas and is a great raw vegan meal. The vegetables marinate for about 1 hour in a lime dressing. [Recipe originally submitted to Allrecipes.com.mx]

Provided by Ana Rosa Barajas

Categories Appetizers and Snacks Seafood Ceviche Recipes

Time 1h15m

Yield 18

Number Of Ingredients 10

Ingredients

1 head cauliflower, broken into florets
3 carrots, peeled and finely chopped
3 plum tomatoes, seeded and chopped
4 ounces white mushrooms, sliced
1 small onion, finely chopped
¼ cup chopped fresh cilantro
salt to taste
2 limes, juiced
18 tostada shells
2 avocados - peeled, pitted, and thinly sliced

Steps:

Combine cauliflower, carrots, tomatoes, mushrooms, onion, and cilantro in a glass bowl. Season with salt and add lime juice. Mix carefully, cover, and chill ceviche for 1 hour.
Serve ceviche on tostadas and garnish with avocado slices.

Nutrition Facts : Calories 116.5 calories, Carbohydrate 14.3 g, Fat 6.5 g, Fiber 3.9 g, Protein 2.5 g, SaturatedFat 0.9 g, Sodium 74.4 mg, Sugar 1.9 g

SHRIMP CEVICHE - MEXICAN STYLE CEVICHE RECIPE

Shrimp Ceviche - Mexican Style Ceviche Recipe image

Shrimp Ceviche made with shrimp, lime juice, avocado, jalapeño, cilantro and finished off with Frank's RedHot for some delicious heat.

Provided by Charbel Barker

Categories Appetizer Main Course

Time 1h15m

Number Of Ingredients 13

Ingredients

1 Bag (16 Ounces of Raw, deveined shrimp)
1/2 Red Onion (diced)
1 Cucumber (diced)
3 Tomatoes (diced)
1 Jalapeño (diced)
1/2 bunch of cilantro (finely chopped)
1 1/4 Cup of Real Lime Juice
Juice from one lemon
1/4 cup of Worcestershire sauce
Salt and Pepper to Taste
Frank's RedHot Buffalo Sauce or other hot sauce (quantity depends on how spicy you want it)
1 Avocado
Tostadas

Steps:

Combine all of the shrimp with 1 cup of lime juice in a large bowl. Cover and let rest in the refrigerator for at least one hour until the shrimp are mostly pink.
In a separate bowl, combine the onion, cucumber, tomatoes, jalapeño, and cilantro.
Add the shrimp and mix well.
Add the Worcestershire sauce, and season with salt and pepper and additional lime and lemon juice.
Mix well and serve on the tostadas adding hot sauce to taste and avocados.

Nutrition Facts : ServingSize 125 g, Calories 216 kcal, Carbohydrate 10 g, Protein 26 g, Fat 8 g

VEGAN CEVICHE

Vegan Ceviche image

The secret ingredient in this vegan ceviche? Hearts of palm! It's the tangy, citrusy, super fresh, seafood-free appetizer you need in your life this summer.

Provided by Lexi

Categories Appetizer

Time 1h15m

Number Of Ingredients 12

Ingredients

1 cup cherry tomatoes, quartered
1 cup cucumber, quartered and diced
1 yellow or orange bell pepper, diced
1 avocado, diced
3/4 cup diced strawberries*
1/2 cup red onion, finely diced
1 14 oz can of hearts of palm, drained and sliced into rounds
3 tbsp fresh cilantro, chopped
1 jalapeño, seeds removed and finely minced
¾ tsp salt
1/2 cup freshly squeezed lime juice
2 tbsp olive oil

Steps:

Add all ingredients to a large mixing bowl and toss well to coat.
Refrigerate for 30 minutes-1 hour. Taste and adjust seasoning as desired.
Serve cold with tortilla chips. Enjoy!

Nutrition Facts : Calories 158 calories, Sugar 4.6 g, Sodium 579.9 mg, Fat 11.3 g, SaturatedFat 1.6 g, TransFat 0 g, Carbohydrate 14.9 g, Fiber 6.2 g, Protein 3.5 g, Cholesterol 0 mg

VEGAN CEVICHE WITH SPICY AIOLI

Vegan Ceviche with Spicy Aioli image

This was the most delightful and refreshing meal I've had in a while! So easy to make, fresh and tastes like heaven ???? I added a little spicy aioli made from a simple blend of sriracha + vegan mayo!

Provided by Amanda Le

Categories Appetizer

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

Ceviche
1 mango, diced
4 medium tomatoes, diced
1 bell pepper, diced
1 avocado, diced
½ red onion, diced
1 jalapeño, diced
1 14oz. can hearts of palm
handful cilantro, chopped
juice of 2 limes
salt + pepper to taste
Simple Spicy Aioli
1/4 cup vegan mayo
dash of sriracha, to taste

Steps:

Drain the hearts of palm and dice into small pieces.
Peel both the mango and avocado and dice into uniform size pieces as the hearts of palm.
Add all ingredients to a mixing bowl and squeeze in the lime juice.
Add salt and pepper to taste.
Stir together vegan mayo and sriracha. Drizzle over ceviche.
Serve chilled.

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