Best 2 Vegan Shrimp Ceviche Recipes

**Vegan Shrimp Ceviche: A Plant-Based Twist on a Classic Seafood Dish**

In the realm of plant-based cuisine, vegan shrimp ceviche stands out as a delightful and refreshing dish that captures the essence of the traditional seafood ceviche. This innovative recipe transforms simple and wholesome ingredients into a vibrant and flavorful dish that tantalizes the taste buds. This vegan version of ceviche not only caters to vegans and vegetarians but also offers a unique culinary experience to seafood enthusiasts seeking a plant-based alternative.

This article presents a collection of vegan shrimp ceviche recipes that explore various culinary traditions and flavors. Each recipe incorporates a unique blend of fresh vegetables, zesty citrus juices, aromatic herbs, and spices, resulting in a symphony of flavors that celebrates the diversity of plant-based cooking. From the classic Peruvian-inspired ceviche to the refreshing Mexican-style ceviche, this article provides a culinary journey that highlights the versatility and creativity of vegan cuisine.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN CEVICHE RECIPE

Vegan Ceviche Recipe image

For this ceviche, we use hearts of palm as a base, and we infuse the marinade with seaweed to harness that ocean flavor and with mushrooms for umami.

Provided by Ubish Yaren

Categories Dinner Lunch

Time 30m

Number Of Ingredients 14

Ingredients

4 sheets of nori seaweed, cut into 1/4-inch pieces
150 milliliters of lime juice
150 grams oyster mushrooms, or other similar mushrooms
1/2 red onion, diced
1 400-gram can of whole hearts of palm
1/2 cucumber, diced
1 handful fresh cilantro, chopped
1 ripe avocado, chopped
1 serrano chile, minced
150 grams cherry tomatoes
2 tablespoons olive oil
Kosher salt, to taste
Soy Sauce
Tostadas, tortilla chips, or saltines for serving

Steps:

Gather the ingredients.
Combine seaweed and lime juice in a small, non-reactive bowl and soak until the seaweed is soft, about 5 minutes.
Strain the seaweed in a fine mesh strainer, pressing to release all of the lime juice. Reserve the seaweed and lime juice in separate bowls.
Add the onions to the lime juice and marinate for about 5 minutes.
To a large bowl, add the onion, seaweed, hearts of palm, cucumber, avocado, tomatoes, serrano chile, cilantro, oil, and soy sauce. Gently fold ingredients together. Taste and add more soy sauce and salt, if needed. Marinate a final 5 minutes.
Serve with tostadas, tortilla chips, or saltines.

Nutrition Facts : Calories 672 kcal, Carbohydrate 44 g, Cholesterol 72 mg, Fiber 15 g, Protein 32 g, SaturatedFat 12 g, Sodium 1402 mg, Sugar 6 g, Fat 44 g, UnsaturatedFat 0 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

Tips:

Choose firm and ripe avocados. Avocados should be slightly firm to the touch, with no soft spots or bruises. When ripe, they will yield to gentle pressure.
Use a sharp knife to dice the vegetables. This will help to ensure that the vegetables are evenly diced and that the ceviche has a uniform texture.
Be careful not to overcook the shrimp. Shrimp should be cooked until they are just opaque, about 2-3 minutes. Overcooked shrimp will be tough and rubbery.
Use fresh lime juice. Fresh lime juice will give the ceviche a brighter and more flavorful taste. If you don't have fresh lime juice, you can use bottled lime juice, but it will not taste as good.
Serve the ceviche immediately. Ceviche is best served immediately after it is made. The longer it sits, the more the flavors will meld together, but the shrimp will also become more cooked.

Conclusion:

Vegan shrimp ceviche is a delicious and refreshing dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste preferences. With its bright flavors and healthy ingredients, vegan shrimp ceviche is a great way to enjoy a plant-based meal.