“Peruvian Vegan Ceviche – A Fresh & Flavorful Twist on Traditional Cuisine”
Indulge in a mouthwatering, flavorful vegan ceviche inspired by Peruvian traditions. This plant-based recipe combines the best of coastal Peru with a fresh and vibrant twist that will transport your taste buds to Lima's bustling markets. Enjoy this advanced level vegan ceviche recipe as part of a healthy, satisfying breakfast or light lunch.
Allergens
None
Ingredients
- 1 lb firm tofu, cubed
- 1 cup cauliflower florets
- 1 cup cherry tomatoes, halved
- 1 large red onion, thinly sliced
- 2 avocados, pitted and diced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup lemon juice
- 1/4 cup orange juice
- 1/4 cup vegetable broth
- 1/4 cup red onion, finely diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- Salt and pepper to taste
Instructions
- In a large bowl, combine the tofu, cauliflower, cherry tomatoes, red onion slices, avocado, and chopped cilantro.
- In a separate bowl, whisk together lime juice, lemon juice, orange juice, vegetable broth, finely diced red onion, minced garlic, ground cumin, and turmeric. Season with salt and pepper to taste.
- Pour the citrus marinade over the prepared ingredients in the large bowl, and gently toss to combine. Cover and refrigerate for 2 hours or up to overnight to allow flavors to meld.
- When ready to serve, remove from refrigeration and give one final toss to evenly distribute the flavors.
Chef’s Insight
This vegan-friendly Peruvian ceviche captures the essence of coastal Peru in every bite. The combination of citrus juices and spices brings out the flavors of the vegetables and tofu while maintaining a satisfying mouthfeel.
Notes
Be sure to use firm, high-quality tofu for the best results. - For a spicier ceviche, add a dash of hot sauce or finely chopped jalapenos.