Ceviche, with two kinds of vegan fish. One tuna version made from tomatoes and one white fish made from palm hearts. Delicious!
Ceviche is a fresh delicacy from Central and South America. Popular from Mexico to Peru. It consists of different types of raw fish and lime juice. The remaining ingredients vary, depending on the region and recipe.
Ceviche is a wonderful snack. It can be served rather simply with crunchy tortilla chips or in a soft taco.
Due to its fine acidity, the various herbs and flavors, my ceviche is also ideal as a starter or as a fish course in a vegan fine dining menu.
Lately, ceviche has been on everyone’s lips outside of South America. Therefore it was time to create a cruelty-free, vegan version. Without harming animals, but with full flavor!
Have fun with my vegan ceviche recipe!
Ingredients for approx. 8 servings of ceviche:
3 large tomatoes
150 ml soy sauce ( gluten-free, if prefered)
2 cloves of garlic, very finely chopped
3 teaspoons of nori flakes
1 tsp wakame seaweed
2 tbsp rice vinegar
4-5 palm hearts (approx. 250 g), from the jar or can
200 ml of oil
2 teaspoons nori flakes
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon parsley, dried
1/2 teaspoon dill, dried
1/4 teaspoon mustard seeds, ground
1/4 teaspoon fennel seeds, ground
1 small red onion, finely diced
1 clove of garlic, very finely chopped
3 tbsp coriander, chopped
1 tbsp mint, chopped
1 jalapeno, fresh, finely chopped
4 limes, the juice
1 orange, the juice
1/2 cucumber, diced
1 avocado, finely diced
15 cherry tomatoes, quartered
2 tbsp olive oil
1 teaspoon salt
1/2 teaspoon pepper, black, ground
Preheat the oven to 150°C (300°F) top and bottom heat.
Bring a small pot of water to a boil. Score the tomato skin in a cross shape at the bottom of the tomato, dip the tomatoes in the water, preferably with a slotted spoon, until the skin loosens.
Peel, cut in half and core with a knife or spoon. Cut the halves into 4 strips each.
In a small baking dish, stir together the soy sauce, rice vinegar, nori flakes, wakame seaweed and garlic. Turn the tomato strips in it and put them in the oven for 3-4 minutes.
Let the tomato tuna cool in the stock and remove the pieces of garlic and algae when putting together the dish.
The tuna can be prepared 1-2 days in advance and stored in the refrigerator.
Cut the tuna fillets into pieces about 1-2 cm in size.
Mix all ingredients for the marinade. Cut the palm hearts into 1 cm pieces and place them in the marinade. Let it rest for 24-48 hours. Then remove the vegan white fish from the marinade.
Put both kinds of fish pieces in a small bowl and add the lime and orange juice. The vegan fish should be covered in the juice.
Let it sit for one hour.
Salt the finely diced red onion generously and let it sit for one hour. Rinse the onions and dry them a bit with a kitchen towel.
Transfer the vegan fish to a larger bowl and mix it with the remaining ingredients for the ceviche and the rinsed red onion.
Serve the vegan ceviche in tacos, with tortilla chips, with an avocado dip or with bread.
Enjoy your meal!