Vegetarian Ceviche That Looks Not So Vegetarian
Transform your idea of vegetarian dishes with our irresistible "Vegetarian Ceviche That Looks Not So Vegetarian" — a vibrant, flavor-packed recipe that’s as visually convincing as it is delicious. Featuring hearts of palm and king oyster mushrooms cleverly prepared to mimic the texture of seafood, this plant-based ceviche is a feast for the senses. Bright cherry tomatoes, red onion, and fresh cilantro bring a burst of color and freshness, while the zesty lime-and-orange marinade, enhanced with optional seaweed flakes, adds authentic coastal flair. A touch of jalapeño gives the recipe a subtle kick, perfectly balanced by creamy avocado and crunchy tortilla chips for serving. Ready in just 25 minutes with no cooking required, this creative twist on classic ceviche delivers all the bold flavors you love in a vegan-friendly dish that's sure to wow your guests.
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Recipe Information
Ingredients
- 1 can (14 oz) Hearts of palm
- 6 oz King oyster mushrooms
- 1 cup Cherry tomatoes
- 1 small Red onion
- 1 cup (loosely packed) Cilantro
- 4 large Limes
- 1 large Orange
- 1 small Fresh jalapeño
- 2 tablespoons Extra virgin olive oil
- 1 teaspoon Seaweed flakes (optional, for seafood flavor)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 large Avocado
- 1 bag Tortilla chips (for serving)
Instructions
Drain and rinse the hearts of palm, then slice them into thin rounds about 1/4 inch thick. If the hearts of palm are particularly thick, cut the rounds into halves or quarters to resemble chunks of seafood.
Wipe clean the king oyster mushrooms and cut off the tough ends of the stems. Thinly slice the mushrooms lengthwise to resemble flaky seafood pieces.
Bring a small pot of water to a boil. Blanch the sliced mushrooms for 2 minutes, then immediately transfer them to a bowl of ice water to stop the cooking process. Drain and set aside.
Chop the cherry tomatoes into quarters, finely dice the red onion, and roughly chop the cilantro leaves.
Deseed and finely dice the jalapeño. Adjust the quantity to taste, depending on your spice preference.
In a large mixing bowl, combine the sliced hearts of palm, blanched mushrooms, quartered cherry tomatoes, diced red onion, chopped cilantro, and jalapeño.
Juice the limes and orange into a small bowl, and whisk together with the olive oil. If using seaweed flakes for a seafood-like flavor, mix them into the dressing.
Pour the citrus dressing over the vegetable mixture, then season with salt and black pepper. Toss well to ensure everything is evenly coated.
Cover the bowl with plastic wrap and let the ceviche marinate in the refrigerator for 15–20 minutes to allow the flavors to meld.
Just before serving, dice the avocado and gently fold it into the ceviche mixture to avoid mashing it.
Serve the vegetarian ceviche cold with tortilla chips on the side for scooping.
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.1 g | 158% | |
| Saturated Fat | 17.7 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5400 mg | 235% | |
| Total Carbohydrate | 277.5 g | 101% | |
| Dietary Fiber | 53.3 g | 190% | |
| Total Sugars | 37.3 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 640 mg | 49% | |
| Iron | 22.6 mg | 126% | |
| Potassium | 4130 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
