About this recipe
Ceviche is one of the most beloved dishes throughout Latin America, and there are endless versions of it. This potato ceviche Veracruz is my plant-based twist on a classic Mexican recipe, inspired by the vibrant flavors of the Veracruz coast. It’s fresh, easy to make, and packed with bright, tangy, and slightly spicy flavors that will transport you straight to a Mexican beach.
Why will you love this recipe
You’ll love this recipe because it gives you all the zesty, refreshing flavors of ceviche—without any seafood. No worries about undercooked fish or food safety here! Plus, it’s perfect for summer parties, beach days, or whenever you need a bright appetizer or side dish.
And trust me, even if you’re thinking potatoes? in ceviche?, one bite will totally change your mind. Inspired by Peruvian street cart ceviche with sweet potatoes, this vegan version is just as crave-worthy.
Ingredient notes
- Potatoes: Fingerlings, small new potatoes, or baby potatoes all work great.
- Tomato juice: I use organic, store-bought tomato juice for convenience.
- Ketchup: Go for an organic, low-sugar option if you can.
- Lime and orange juice
- Hot sauce: Cholula, Tabasco, or Frank’s RedHot all work beautifully.
- Green olives
- Onion: White onion gives a sharp bite, but red onion is a milder, colorful swap.
How to make vegan potato ceviche
- Cook the potatoes
- Make the sauce
- Add the cooked potatoes, olives, and onions to the sauce. Gently toss to coat.
- Serve
Home cook to home cook tips
- Use the smallest potatoes you can find. They cook faster and are naturally cuter for serving.
- Salt the water generously when cooking the potatoes—it makes a huge difference in the final flavor.
- Serve with tortilla chips or salted crackers. Dip them right into that tangy, spicy ceviche juice… it’s so good!
- Prep ahead: You can cook the potatoes and make the sauce a day ahead. Just assemble everything fresh for the best texture.
- Make it your own: Don’t stress about exact measurements for the sauce. Taste and adjust—you’re aiming for a balance of tangy, salty, spicy, and just a touch of sweet.
Potato Ceviche Veracruz
This ceviche is a delight and perfect for any hot day. This vegan ceviche can serve as an entree, to accompany some other Mexican dish or as a snack.
Equipment
- Medium pot
- Large mixing bowl
Ingredients
- 2 lb. / 900 grs. of potatoes the smallest you can find
- 1 teaspoon of salt
- ¼ teaspoon of dried oregano
- enough water to cover the potatoes
- 1 cup of tomato juice I use organic store-bought
- ½ cup of ketchup I use organic and low in sugar
- ½ cup of lime juice
- 1/4 cup of freshly squeezed orange juice
- 2-4 tablespoons of hot sauce Cholula or Tabasco
- ¾ cup of green olives with or without red pepper filling
- 1/2 cup of finely chopped white onion
- Pinch salt
- ¼ cup roughly chopped cilantro
- 1 avocado sliced or diced
Instructions
- Put the potatoes in a pot with a lid with enough water to cover them with the salt and oregano. Leave them until they are fully cooked but still firm.
- Meanwhile in a large bowl mix the tomato juice, the ketchup, the lime juice, the orange juice, the hot sauce, the olives, and minced onions. Add a pinch of salt and check the flavor for seasoning. Adjust if necessary.
- When the potatoes are done, drain them and rinse them with cold water, put them in the bowl with the rest of the ingredients. Add the cilantro and mix carefully.
- Serve in small bowls or cups. Finish with slices of avocado.
Nutrition
Serving: 1servingCalories: 237kcalCarbohydrates: 41gProtein: 5gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 964mgPotassium: 1030mgFiber: 7gSugar: 9gVitamin A: 488IUVitamin C: 57mgCalcium: 47mgIron: 2mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Soy Ale Graf, mexicana en Texas y la creadora de AleCooks y Piloncillo&Vainilla, donde comparto recetas fáciles, deliciosas y para toda la familia — algunas mexicanas, en su mayoría basadas en plantas — pensadas para disfrutarse todo el día, todos los días. Con una licenciatura en Historia del Arte y una Certificación como Chef Profesional en Cocina Basada en Plantas, llevo más de una década creando contenido donde se unen mis dos pasiones: la comida y el storytelling.
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
Mi enfoque está en recetas que reúnen a las personas alrededor de la mesa, haciendo de cada comida un momento sencillo, delicioso y significativo. También soy autora de Yo Cocino Latino, y mis recetas han sido destacadas en varias revistas y publicaciones en línea.
¡Sígueme en mis redes sociales para inspiración diaria, tips y recetas deliciosas! Y si alguna vez pruebas una de mis recetas — o tienes una receta familiar favorita — ¡me encantaría saberlo! Mándame un DM en Instagram y hablemos de comida. 🍽️✨
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