RECIPE: Vegan Ceviche
Ceviche is a perfect summertime meal: It’s light and refreshing, comes together quickly, and is best paired with an ice-cold bevvy. Plus, it’s easily veganized without flaking on texture, flavor, or protein content. This recipe swaps fish with cauliflower and hearts of palm (or textured vegetable protein). The secret to getting that from-the-sea flavor? Nori komi furikake, an umami Japanese seasoning blend of seaweed, sesame seeds, salt, and sugar.
- Servings: 4
Source: Bluedot Living
Ingredients
- head medium cauliflower
- can hearts of palm, drained and chopped into bite-sized pieces
- Roma tomatoes, diced
- medium cucumber, diced
- small red onion, diced
- serrano peppers, diced
- garlic, minced
- chopped cilantro
- avocado, diced
- Nori komi furikake to taste
- Pepper to taste
- Freshly squeezed lime juice to taste
- Corn chips or tostadas for serving