Best 3 Vegan Jicama Ceviche Recipes
**Vegan Jicama Ceviche: A Refreshing and Flavorful Plant-Based Dish**
Indulge in the vibrant flavors of vegan jicama ceviche, a delightful plant-based rendition of the classic Peruvian dish. This refreshing and tangy salad features jicama, a crisp and mild-flavored root vegetable, as the star ingredient. Marinated in a zesty combination of lime juice, cilantro, red onion, and a touch of spice, the jicama takes on a delightful ceviche-like flavor.
This recipe collection offers two variations of vegan jicama ceviche: a classic version and a spicy one for those who enjoy a bit of heat. Both versions are packed with fresh and flavorful ingredients, including cucumber, avocado, and a variety of colorful bell peppers. The classic ceviche is a harmonious blend of tangy, sweet, and savory flavors, while the spicy version adds a kick of heat that complements the freshness of the vegetables.
Whether you're looking for a light and refreshing lunch option, a vibrant side dish, or a unique plant-based appetizer, this vegan jicama ceviche is sure to impress. It's a delicious and healthy dish that showcases the versatility of jicama and the power of plant-based cuisine.
VEGAN CEVICHE
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
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
SINALOA-STYLE CEVICHE
I tried many types of ceviche, none to my liking, so I made my own. I hope you enjoy it. It looks appetizing and it's really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapenos and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio® hot sauce, sliced avocados, and Mexican beer.
Provided by perper72000
Categories Appetizers and Snacks Seafood Shrimp
Time 12h45m
Yield 10
Number Of Ingredients 12
Steps:
- Combine shrimp, white onion, and juice of 7 limes in a large bowl. Cover with plastic wrap and refrigerate until shrimp is opaque, about 12 hours. Drain, discarding accumulated juices.
- Blend juice of remaining 7 limes with serrano chile pepper. Pour into a large bowl.
- Combine shrimp and onion mixture, crabmeat, tomatoes, cucumber, red onion, jalapeno peppers, and cilantro in the bowl. Stir in tomato and clam juice cocktail. Season with salt and black pepper.
Nutrition Facts : Calories 223.8 calories, Carbohydrate 17.6 g, Cholesterol 216.1 mg, Fat 2.8 g, Fiber 1.5 g, Protein 32.2 g, SaturatedFat 0.5 g, Sodium 649.3 mg, Sugar 6.2 g
CEVICHE
This recipe is a staple in Mexico. Raw seafood is cooked by the lime juice! Now don't wrinkle your nose! You would never know the seafood was not cooked prior to serving. Make sure to always use the freshest ingredients! You may substitute many types of seafood for scallops, for example: halibut, red snapper, flounder, or swordfish.
Provided by Star Pooley
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 8h20m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse scallops and place in a medium sized bowl. Pour lime juice over the scallops. The scallops should be completely immersed in the lime juice. Chill the lime juice and scallops all day or overnight until scallops are opaque (you cannot see through them).
- Empty 1/2 of the lime juice from the bowl. Add tomatoes, green onions, celery, green bell pepper, parsley, black pepper, olive oil, and cilantro to the scallop mixture. Stir gently. Serve this dish in fancy glasses with a slice of lime hanging over the rim for effect.
Nutrition Facts : Calories 211.1 calories, Carbohydrate 22.4 g, Cholesterol 37.5 mg, Fat 6.5 g, Fiber 5.8 g, Protein 21.4 g, SaturatedFat 0.9 g, Sodium 212.9 mg, Sugar 5.1 g
Tips:
- Choose the right jicama: Look for jicama that is firm and free of blemishes. The skin should be smooth and light brown in color.
- Peel and cut the jicama properly: To peel the jicama, use a sharp knife to remove the skin. Then, cut the jicama into thin matchsticks or julienne strips.
- Use fresh ingredients: The fresher the ingredients, the better the ceviche will taste. Use ripe tomatoes, cilantro, and onion.
- Marinate the jicama for at least 30 minutes: This will allow the flavors of the marinade to soak into the jicama.
- Serve the ceviche chilled: Ceviche is best served chilled. You can refrigerate it for up to 2 hours before serving.
Conclusion:
Vegan jicama ceviche is a refreshing and flavorful dish that is perfect for a summer party or potluck. It is also a healthy and nutritious meal that is packed with vitamins and minerals. If you are looking for a new and exciting way to enjoy jicama, give this recipe a try. You won't be disappointed!
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