Best 6 Vegetarian Ceviche That Looks Not So Vegetarian Recipes

CAULIFLOWER CEVICHE | THE BEST VEGAN CEVICHE RECIPE

Steps:

• Remove the stem from the cauliflower and then carefully separate the individual florets from the upper part of the stem. You can save the hard stems for stock or composting. Chop the small florets into small odd shaped pieces but that are still similar in size.
• Bring about 6 cups of water to the boil, add some salt then carefully drop in the bits of chopped cauliflower and parboil or blanch for about 3 to 4 minutes. You want it to have soften a bit but not turn completely soft and mushy. Drain and rinse under cold water.
• In a large glass mixing bowl add the rinsed cauliflower bits, then begin mixing in the onion, garlic if using, the chile peppers, wakame, and salt until well combined. Then add the chopped tomatoes and mix to combine. Next, add the cilantro and again mix, lastly add the lime juice and mix well. Marinate in the refrigerator for at least 30 minutes.
• After marinating taste and if needed adjust the seasoning as desired. Serve as an appetizer with corn chips or saltine crackers or with tostadas. Enjoy!

VEGAN CEVICHE

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!

VEGAN CEVICHE

Steps:

• Mix all the ingredients of the ceviche in a bowl until well combined.
• You can eat it immediately, although it's better to let the ceviche marinate in the fridge covered for at least 1 hour.
• Keep in a sealed container in the fridge for 1 to 2 days.

VEGETARIAN CEVICHE

Steps:

• Slice the onion very thinly into half-moon slices and place them in a bowl of salt water. Add the juice of 1 lime and leave them to marinate for at least 20 minutes.
• Chop the red pepper and place in a bowl with the corn.
• Finely chop the chile pepper and toss with the vegetables.
• Chop the avocado and mozzarella cheese into small (1/2 inch) cubes and add to the bowl.
• Drain the onions and add to the other vegetables. Toss the salad gently with the juice of the 2 remaining limes, and season with salt and pepper to taste.
• Marinate salad in the refrigerator for 15 minutes, covered with saran wrap.
• Coarsely chop the cilantro and toss the salad gently once more, incorporating the chopped cilantro.
• Serve immediately.

VEGETARIAN CEVICHE THAT LOOKS NOT-SO-VEGETARIAN

Steps:

• Cut hearts of palm in circles and pop out the middle. (i keep the middle in the dish but the little loops look like octopus).
• Chop everything else and mix together.
• Serve in martini or margarita glasses with a little cilantro and fresh black pepper on top.

VEGAN CEVICHE

Steps:

• Bring water, vegetable broth, and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 20 minutes. Remove cover and let sit for 5 minutes. Spread quinoa onto a baking sheet and refrigerate until chilled, at least 30 minutes.
• Combine quinoa, avocados, tomatoes, kale, cucumbers, scallions, jalapeno pepper, cilantro, lemon juice, and salt together in a bowl until well mixed.