This Vegan Quinoa Ceviche is a refreshing vegan twist to the classic Mexican Ceviche. It’s easy to make, on-the-table in minutes, a perfect party appetizer, salad for lunch or afternoon snack when paired with chips. Gluten-Free. 6 ingredients. Loaded with protein and fiber, this Vegan Ceviche is the yummiest ever.
If you arene’t familiar with Ceviche, let me introduce you to it. Traditionally, it’s a Latin American side dish typically made with 5 ingredients, where raw fish is marinated in citrus juices, salt, hot peppers, and onions. Although it’s the national dish of Peru, the first time I ever had a Ceviche was in Cancun, Mexico. The difference is since tomatoes are an important ingredient in Mexico, the Mexican Ceviche is made using tomatoes.
Obviously, I don’t consume seafood, so I requested a Vegan Ceviche. Believe me you, just the first mere morsel made me fall in love with it. Of course you are going to fall in love with this refreshing & cool dish when it’s served to you at the pool bar when the sun is shining bright. Ever since I have been hooked onto this Vegan Ceviche. Although it’s a popular summer obsession with some, I make all year round. You will know why below.
How to make Vegan Ceviche?
This Vegan Ceviche recipe is the simplest recipe ever. It’s simply just cooking the quinoa, adding some freshly chopped onions, tomatoes, hot peppers, some fresh herbs and freshly squeezed lime juice and a dash of salt. It can’t get easier than this right?
There are lots of variations I have seen online and tried a couple myself but the Vegan Quinoa Ceviche remains my favorite. If you’d like to get creative with your Vegan Ceviche , here are some additional veggies you can throw into your Ceviche.
- Bell Peppers
- Hearts of Palm
If you land up using one of the above additional ingredients, do let us know. We would love to hear from you about your twist. I’ve personally tried a couple vegan ceviche recipes using Avocados and Cauliflowers and yes I liked em but nothing beats my Vegan Quinoa Ceviche recipe.
Ah! This is fun. I don’t need it to be summer to relish this Ceviche. I honestly love this dish so much that I can enjoy it just as is for lunch or snack and I have made it several times as a party appetizer and it was a complete crowd pleaser. If you want to wow your guests at your next party or a game night, this is a must-try. Little A enjoys it most as his after-school snack with some chips or I even pack it in his lunchbox as a main sometimes. I literally make it all year round. I have so many different ideas to give this Vegan Quinoa Ceviche a twist. Serve it
- In a bowl as a salad
- As a dip with chips, scoops or pita chips
- Spread it on your tostada or papadam
- Stuff those cherry tomatoes
- Make cucumber cups
If you can think of other ideas to add to this list, drop us your comment below with your idea.
Quinoa is a 7000-year-old ancient seed (yes, it’s not a grain but a seed) that originated in the mountains of South America. It’s best known for its nutrition. Did you know that quinoa nutrition is so impressive that NASA even wants to use it for long-term space missions as a healthy, easily growable crop?
According to Dr. Axe, Quinoa is one of the best complete protein food available in form of plant-based protein. It is also a gluten-free carb and is a must-have for energy. It has an excellent balance between oil, fat, protein and has a unique composition of amino acids. The seeds boast of a great protein to carb ratio.
Saponin is the compound which gives Quinoa the bitter taste. Although most Quinoa you buy from the store is pre-rinsed, it doesn’t hurt to give it another rinse under cold water. That soft white foam is saponin. It can interfere with digestion preventing absorption of nutrients.
It has a lot of health benefits, it aids in weight loss, as the high soluble fiber and protein content makes you feel full. The antioxidants found in Quinoa can help fight cancer, it’s heart-healthy, keeps gut healthy, supports bone health, and reduces the risk of diabetes.
To get the perfectly cooked Quinoa follow the 1:2 proportion. One part Quinoa, two parts water. Once the quinoa is water is absorbed the Quinoa is cooked and you will notice the seeds have popped and become fluffier. If you are like me, I always keep a batch of cooked quinoa in my fridge, as I use it for something or the other always. Makes life easy.
So have you tried Ceviche / Vegan Ceviche before?
If not what is the first combination you will try from here?
If you have had ceviche before, what variation did you try?
What other variations do you think we could add to the list?
Any more creative ideas on how else can this be served?
We would love to hear from you, so drop in your comments below and when you try this recipe, don’t forget to tag us on Instagram @dbellyrulesdmind or #tbrtm. We would love to see your creation of this Vegan Quinoa Ceviche.
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Here is how to make Vegan Ceviche?