About this recipe
Ceviche typically has fresh seafood, but this vegan version swaps in chickpeas to mimic the texture and heartiness of the original dish. Chickpeas, also called garbanzo beans, are a great plant-based protein source. They’re loaded with fiber, vitamins, and minerals, so this dish isn’t just delicious, it’s also nutritious.
This recipe uses fresh ingredients to bring out the amazing flavors of the ceviche. It’s great for vegans, vegetarians, or anyone trying to eat less meat. This ceviche is inspired by the delicious cuisine of Acapulco and Ixtapa Zihuatanejo in Guerrero, Mexico, where ceviches are made with tomato sauce, tomato juice, or even catsup. Growing up, we used to spend New Year’s even with friends there; it was glorious.
Ingredients and substitutions
- Tomato paste. Substitute with tomato juice or even ketchup.
- Tomatoes: I love cherry tomatoes, but feel free to use what you have on hand.
- Lime juice. No substitution, it has to be fresh lime juice.
How to make vegan ceviche
- Although you have to mix everything to make ceviche, I want to share special tricks for this recipe.
- Start by mixing the tomato paste with the lime juice. Once it is fully mixed, add the onion. The lime juice and tomato will mellow down the strong onion bite.
- Season with a pinch of salt every time you add a vegetable. This releases the juices and makes the best sauce ever.
Chickpea Vegan Ceviche
Equipment
Ingredients
- 1 tablespoons tomato paste
- ½ cup fresh lime juice
- ½ cup onion, diced
- 1 can can chickpeas or 1 ½ cups cooked chickpeas, drained
- 1 cup tomatoes, diced
- 1 cup cucumber, diced
- 16 green olives, sliced
- ¼ cup cilantro, chopped
- 1 avocado
- Salt to taste
- 10 splashes of your favorite hot sauce
- Tortilla chips
Instructions
- In a large bowl, mix the tomato paste with the lime juice until well integrated.
- Stir in the diced onion and a pinch of salt. Mix well to combine.
- Add the chickpeas to the bowl along with another pinch of salt. Mix thoroughly to ensure the chickpeas are evenly coated.
- Add the halved cherry tomatoes, diced cucumber, and sliced green olives to the mixture. Stir gently to combine all ingredients.
- Fold in the chopped cilantro and diced avocado. Add about 10 splashes of your favorite hot sauce, adjusting to your desired level of spiciness.
- Mix everything together one last time and taste to adjust the seasoning if needed. Let the flavors sit and meld for 10 minutes, and if possible, chill the dish.Serve the vegan ceviche with tortilla chips for a perfect crunch.
Notes
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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