Exquisite Vegan Peruvian Ceviche – A Sensory Feast
This vegan ceviche recipe offers a mouthwatering, flavorful, and sensory experience inspired by Peruvian cuisine. Ideal for easy dinner ideas and perfect for vegan and plant-based diets, our simple instructions guide you in creating a satisfying meal that's healthy, delicious, and visually appealing.
Allergens
Soy (in tofu)
Ingredients
- 2 cups diced firm tofu, marinated in lime juice
- 1 cup cherry tomatoes, halved
- 1 large avocado, sliced
- 1/2 red onion, thinly sliced
- 1/4 cup chopped cilantro
- 1/4 cup vegan mayonnaise
- Salt and pepper to taste
- 1 lime, zested and juiced
Instructions
- In a medium bowl, combine the marinated tofu, cherry tomatoes, avocado, red onion, cilantro, vegan mayonnaise, salt, pepper, lime zest, and lime juice. Gently toss until well combined.
- Adjust seasoning as needed, and let the mixture rest for 30 minutes to allow flavors to meld together.
- Serve with tortilla chips or on a bed of lettuce, garnishing with additional cilantro and lime wedges if desired.
Chef’s Insight
This vegan-friendly Peruvian ceviche is a testament to how plant-based cuisine can be just as flavorful and satisfying as its meat-based counterparts, showcasing the versatility of ingredients in creating a sensory feast.
Notes
Feel free to add more ingredients such as red onion, cilantro, or jalapeño to suit your preferences for added flavor and texture.