Ceviche is one of the most popular dishes throughout Latin America. There are countless recipes and versions of it. This potato ceviche recipe is based in one of my favorite Mexican states, Veracruz.
Why this recipe works
This potato ceviche Veracruz takes me to a summery Mexican beach moment in my childhood. Do you have a special recipe that takes you to your favorite place or moment?
The recipe for vegan potato ceviche Veracruz is inspired by one of my favorite recipes of classic Mexican ceviche. Besides, it is perfect because you can eat it without fear of fish being undercooked, and food poisoning will never happen with this one.
- Potatoes, use fingerlings, small potatoes, new potatoes. All work perfectly. Cook them in salted water and dried oregano. You could even add a garlic clove in there for more flavor.
- Tomato juice I use organic store-bought
- Ketchup I use organic and low in sugar
- Lime juice and orange juice. II love key limes and Valencia oranges for this recipe, they are tangier than the normal ones.
- Cholula or Tabasco. Frankies works well in here as wellç
- Green olives pitted and with or without red pepper filling
- White onion, red onion will work here as well.
- For serving, avocado, and cilantro leaves
How to make vegan potato ceviche
The first step is to get your potatoes going in a medium pot with boiling water over medium heat. Don’t forget to add salt and dried oregano to your water. When the potatoes are tender, drain and let them cool. Cut the potatoes into cubes or slices if you want.
To prepare the sauce, mix all the ingredients in a large mixing bowl. You don’t need to use a blender for this magic mixture, you just have to stir the ingredients pretty well.
Serve in individual cups or small bowl, finish with an avocado slice and some fresh cilantro leaves.
Best time to eat ceviche
Let me keep telling you about how delicious this potato ceviche Veracruz is and how amazing it is perfect for those days on the beach or summer parties.
It also works well as an appetizer or as a side for grilled vegetables. In Mexico, we eat ceviche with salted crackers, or with tortilla chips.
tips, tricks & other recipes
- Use the smallest potatoes you can find.
- You can serve them as individual ceviches or in a serving bowl.
- Serve with tortilla chips , the ceviche juice tastes amazing with them
- To cook the potatoes add salt to the water. This will help the potatoes to get extra flavorful.
- Other recipes that you may like:
You really have to try this vegan ceviche. It is easy to prepare, delicious and very healthy. Choose the smallest and freshest potatoes you can find, to get the most flavor.
So here is the recipe for this potato ceviche Veracruz and I hope you prepare it and like it as much as I do. Share the recipe on Instagram, or FB or save it for later on Pinterest.
Potato Ceviche Veracruz
- Medium pot
- Large mixing bowl
- 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
- 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.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
This post was made in partnership with the Washington State Potato Commission in 2018 the recipe, the pictures, and opinions are all mine.