Cold, crisp, and citrusy, ceviche is a food that’s synonymous with summer – and with good reason. This refreshing snack is perfect to munch on while you lay in the shade on a hot day. Ceviche is thought to have originated in South America (most people say Peru, but there’s no way to be sure) and was introduced to the West by the Spanish upon their return from the New World. The dish is traditionally composed of raw fish, lime, and various other fruits and vegetables that vary depending on the region it’s being made in.
While the ceviche may have been created in South America, it’s simple, refreshing flavor soon made it a staple in coastal regions around the globe. Not only has this dish traveled 1000’s of miles, it’s come a long way in moral miles as well. Due to overfishing, our oceans precious ecosystems and the marine animals that inhabit them are in great peril. On top of that, studies have shown that eating fish can cause serious health concerns due to the amount of Pollution in the water. So, it’s probably best to skip the fish – but don’t skip the ceviche!
Plant-based ceviche is even better than its fishy predecessors and it’s healthy and sustainable. Because it’s June 28th, National Ceviche Day, we’ve put together six amazing version of cool, refreshing ceviche to help you beat the heat this summer. And if you’re looking for more veganized versions of your favorite foods, download the Food Monster App. Okay, Let’s dive in!
Ceviche differs from country to country. This Cauliflower Ceviche is closest to the Mexican version which contains onions, tomatoes, and peppers. Onion, cilantro, and lime juice have also been added to create a spicy, tangy, and refreshing appetizer. Serve it in an avocado for a fun presentation and with plenty of tostadas or chips!
Traditionally speaking, ceviche is a cold dish featuring seafood with lime and cilantro to accent it. But, since when was traditional better? This Veggie Ceviche With Dill features steamed cauliflower instead of seafood, fresh, bright grapefruit and lime for a citrus kick and delicate, summery dill instead of the cilantro. The result is flavorful, light and completely satisfying for a light hors d’oeuvres at your gathering or a starter to a multi-course meal.
Although the origin of the ceviche is Peruvian, it is quite common in several Latin American countries. Mexico has its own version of this dish that’s a little spicier with added avocado and lime. This Spicy Mexican Hearts of Palm Ceviche is great as an appetizer served with crispy tostadas, baked corn chips, or it can be eaten as a side with your main course.
Cauliflower is nature’s miracle vegetable and these Cauliflower Ceviche Tostadas prove it. Lightly cooked cauliflower is the perfect stand-in for seafood in this ceviche. It’s cooked in salted water so it softens just a bit and it’s then tossed with lime juice, red onion, and kumquats. Served on a crispy corn tortilla, it strikes the perfect balance of crunchiness and soft, flavorful veggies.
This vegan Raw Mango and Hearts of Palm Ceviche utilizes hearts of palm along with cherry tomatoes, mango, spinach, and a burst of fresh lime. Serve it up in lettuce leaves or fresh, juicy jicama tortillas for your next taco night or for summer parties. They’re crisp and fresh — the perfect snack for those outdoor parties on hot days.
Ceviche is a popular dish in the coastal regions of Latin America. This reinvented Raw Hearts of Palm and Jicama Ceviche uses hearts of palm, a plant that has the perfect texture for replacing seafood. This super fresh, flavorful ceviche is perfect for sharing with family or a group of friends. Just serve it alongside a bowl of lettuce with tortillas to make tacos or burritos!
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Now the only question left is whether to eat your ceviche with chips or make it into a tostada – but we’re sure you can handle that.
Lead image source: Raw Hearts of Palm and Jicama Ceviche
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