Vegan Ceviche With Avocado & Fresh Veggies

July 2, 2018
When I think of my favorite fresh summer meals as a kid, ceviche is definitely at the top of my list. Unfortunately, ever since I became vegan, I have had to stay away from it, although on occasion I still gladly make it for friends or family who request it. It's kind of my quick-fix meal that gets me out of a rut when I don't have time to cook or if the day is too hot and I don't want to use the stove.
Well. the day I made this Vegan Avocado Ceviche was indeed a hot summer day, and friends were soon coming over so to compromise with those who are not vegan, I ended up making 2 different bowls of ceviche; one with imitation crab, the other with avocado. The outcome? To my surprise, the Vegan Avocado Ceviche received more praise than the other. I guess l can't say that I was too surprised. Right? I'll let you be the judge.
Vegan Ceviche With Avocado & Fresh Veggies

Vegan Ceviche With Avocado & Fresh Veggies

Recipe Type: Appetizers Salads
utensils YIELDS 4-6 servings
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  • 3 - 4 large avocados, cubed
  • 4 - 6 tomatoes, cubed
  • 1/2 red onion, diced
  • 2 medium-sized cucumbers, cubed
  • 1/4 cup cilantro, diced
  • 2 - 3 seeded jalapeno peppers
  • 1 14-oz. can kernel corn
  • 4-6 limes, juiced
  • 1/2 - 1 tablespoon salt and pepper
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1. Slice avocado in half and make small cubes by carefully cutting horizontally and vertically with a small knife. Scoop out with spoon. Dice up all veggies into small cubes and place in a bowl.
2. Add salt, pepper and lime juice as desired. (Remember to always taste test with a tortilla chip)
3. Blend all ingredients lightly with a spoon or fork.

Also by Cristina: Vegan Fiesta Taco Nachos

Related: Gluten-Free Mini Vegan Pizza Pockets With Spinach & Almond Cheese

Vegan Caramelized Onion Dip

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Photos: Cristina Nidome

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Cristina is a food enthusiast and chef at heart, always on the hunt for the best vegan foods and hottest restaurants in southern California. Follow her on Instagram @ckhealthybites.


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