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    Home » Snacks & Sides

    Vegan Ceviche

    Updated: Jul 30, 2022 by Vera Morgan · This post may contain affiliate links · 4 Comments

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    vegan ceviche in a bowl served with tostadas

    This ultra-fresh Vegan Ceviche features steamed cauliflower and fresh vegetables dressed in an umami-forward dressing. It’s cooling, easy to make, and the most refreshing addition to tacos, lettuce cups, and more.

    vegan ceviche in a bowl served with corn tostadas

    If there’s one dish that vegans should stay far away from, it’s traditional ceviche. Raw fish? No thanks!

    Instead, snack on this refreshing Vegan Ceviche! It features tender steamed cauliflower that’s dressed in an umami-forward lime, seaweed, and Worcestershire dressing. Mix it together with a handful of fresh vegetables and you have a fresh appetizer, salad, or topping.

    When ceviche is made with cauliflower instead of fish, the vegan-friendly ways to use it are endless. Use it as a topping on vegan tacos, lettuce wraps, Mexican chopped salads, and grain bowls, or enjoy it as a dip with tortilla chips. Let your imagination run wild - there are plenty of ways to use cauliflower ceviche!

    Jump to:
    • What is ceviche?
    • Ingredients and substitutions
    • How to make vegan ceviche
    • Tips for success
    • Ways to serve vegan ceviche
    • Storing
    • Hungry for more refreshing vegan appetizers?
    • Vegan Ceviche

    What is ceviche?

    Ceviche is a Latin American dish traditionally made with raw seafood that’s been cured with citrus juice. Fresh vegetables, like cucumber or red onion, and chili seasonings can be added for extra pops of flavor. 

    Unlike the traditional version, this vegan ceviche is made with blanched cauliflower to replace the fish while the seaweed, cilantro, and savory seasonings mimic the fishy, umami flavor.

    Ingredients and substitutions

    You won’t find any ingredients that are too out of the ordinary here. There are a handful that are necessary to achieve the layer of umami (such as seaweed snacks and vegan Worcestershire sauce), so be careful not to skip too many in this list.

    Here’s what you need:

    • Cauliflower - The cauliflower is meant to replace the raw fish in this recipe. It’s either steamed or blanched to tenderize and soften the texture. Plus, once it’s cooked, the florets soak in the amazing flavors from the lime juice and marinade. If you don’t want to use cauliflower, feel free to replace it with sliced avocado or hearts of palm.
    • Lime juice - Every ceviche recipe must have citrus juice. Lime juice just happens to be my favorite, but feel free to change it up and use lemon, orange, or grapefruit juice instead.
    • Ceviche marinade - Crumbled seaweed snacks, vegan Worcestershire sauce, garlic salt, chili powder, salt, and pepper act as a marinade/sauce to help give the ceviche that signature “fresh from the sea” flavor.
    • Fresh vegetables - Tomatoes, cucumber, red onion, jalapeno, and cilantro make this vegan appetizer ultra refreshing.
    cauliflower and veggies chopped in a bowl for vegan ceviche

    How to make vegan ceviche

    It’s so easy! Here’s what you need to do:

    1. Cook the cauliflower: Add the cauliflower florets to a pot of boiling salted water until they’re just fork tender. You could also steam the florets to save some time. Immediately transfer the cooked cauliflower to a bowl of ice water. Drain and transfer it to a bowl.
    2. Toss in the marinade: Add the lime juice, vegan Worcestershire, salt, garlic salt, chili powder, pepper, and crumbled seaweed snacks over top of the cauliflower in the bowl. Stir to combine.
    3. Add the rest, then marinate: Stir the tomatoes, cucumber, red onion, jalapeno, and cilantro into the bowl. Place the bowl in the fridge so the flavors can all meld together.
    4. Serve and enjoy: Afterward, serve the ceviche with tacos, lettuce cups, tortilla chips, or any other way you like! For full ingredients and instructions see printable recipe card below.
    step by step photos how to make vegan ceviche
    vegan ceviche mixed in a bowl ready to serve

    Tips for success

    • For a saucier ceviche, add in a 1/4 cup of V8 juice (vegetable juice).
    • The flavor gets even better when you let the ceviche marinate and sit in the juices for 15 to 30 minutes.
    • Avoid the heat from the jalapeno by removing the seeds and veins beforehand.
    • Add even more to the ceviche, such as chopped avocado, hearts of palm, chickpeas, cold tofu, mango, coconut, pineapple, or corn.

    Ways to serve vegan ceviche

    Veggie ceviche can be served as an appetizer, main dish, or topping for all kinds of dishes. These are my favorite ways to use it:

    • As a topping on vegan tacos.
    • On its own with tortilla chips (just like pico de gallo or red salsa).
    • In lettuce cups with grilled BBQ tofu.
    • On top of tostadas or sopes.
    • Stuffed into this vegan crunchwrap supreme.
    • On top of a taco salad, a Mexican chopped salad, or a grain bowl.
    • With rice and beans.
    • Over top of roasted cauliflower steaks.
    • On its own as a salad.

    Storing

    Just like regular ceviche, vegan ceviche is best eaten the day it’s made. However, the leftovers can be stored in an airtight container in the fridge for 2 or 3 days. The longer it sits, however, the softer and more liquidy it will become.

    Hungry for more refreshing vegan appetizers?

    • Ramen Noodle Salad
    • Mexican Street Corn Salad
    • Cowboy Caviar
    • Brussels Sprout Salad
    • Cold Thai Noodle Salad
    • Fresh Spring Rolls

    Enjoy everyone! Happy Day! Please feel free to comment below and give this recipe a rating. Your feedback is greatly appreciated!

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    vegan ceviche in a bowl served with corn tostadas

    Vegan Ceviche


    ★★★★★

    5 from 2 reviews

    • Author: Verna
    • Total Time: 20 minutes
    • Yield: 6-8 Servings
    • Diet: Vegan
    Print Recipe
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    Description

    This ultra-fresh Vegan Ceviche features steamed cauliflower and fresh vegetables dressed in an umami-forward dressing. It’s cooling, easy to make, and the most refreshing addition to tacos, lettuce cups, and more.


    Ingredients

    For vegan ceviche:

    • 3 cups raw chopped cauliflower florets, small bite size pieces (approx. 1/2 inch)

    • 3 to 4 tablespoons fresh lime juice

    • 5 or more seaweed snack sheets for fishy flavor (optional)

    • 2 teaspoons vegan worcestershire sauce

    • 1/2 to 1 teaspoon salt (to taste) or tajin seasoning

    • 1/2 teaspoon garlic salt (not powder)

    • 1/4 teaspoon chili powder

    • Pinch of cracked black pepper

    • 1 cup diced fresh tomatoes and the juices

    • 1 cup seeded and diced cucumber

    • 1/3 cup diced red onion

    • 1 jalapeno, diced small (seeded or not)

    • 1/4 cup chopped cilantro

    Optional add ins:

    • For a saucier ceviche add in a 1/4 cup V8 juice (vegetable juice)

    • Chopped avocado

    • Chopped fresh mango or pineapple

    • Cooked corn

    For serving:

    • Tostadas, tortilla chips or lettuce cups
    • Hot sauce


    Instructions

    1. Steam or boil chopped cauliflower florets in salted water until just fork tender, about 4 to 6 minutes. Drain and add cauliflower back to the pot and fill with cold water. Drain well and add to a bowl. 
    2. Toss with the lime juice, vegan worcestershire, salt, garlic salt, chili powder and pepper and crumble in the seaweed. Set aside to marinate while you prepare everything else.

    3. Add the rest of the ingredients to the bowl and toss to combine. Cover and refrigerate for at least 30 minutes or longer to mingle flavors. Adjust seasonings if needed, more salt, cilantro, chili powder etc,..

    4. Serve with tostadas, tortilla chips or lettuce cups or add to a taco or wrap. Enjoy! Best eaten within the first or second day it's made. Photos, tips and more in above post.

    Notes

    • Could sub HP sauce or tamari for vegan worcestershire 
    • Dulse flakes or a sheet of nori can be used in place of seaweed sheets
    • Store: will keep for 2-3 days in fridge.
    • Prep Time: 15 Minutes
    • Cook Time: 5 Minutes
    • Category: Snacks & Sides
    • Method: Mixing bowl
    • Cuisine: Peruvian

    Keywords: vegan ceviche, cauliflower ceviche, veggie ceviche

    Did you make this recipe?

    Tag @cheeky_chickpea_ on Instagram and hashtag it #cheeky_chickpea_

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    Reader Interactions

    Comments

    1. Monica

      October 15, 2022 at 8:21 pm

      I brought this ceviche to a celebration potluck family get together last week. It was very well received. I marinated the cauliflower longer (my husband suggested this) you achieved such a wonderful flavour with the sauce. I mean I could seriously drink it, it was that tasty. So thank you I love finding recipes that are keepers 😊

      ★★★★★

      Reply
      • Verna

        October 16, 2022 at 12:11 pm

        Aww thank you you made my day I am thrilled you all enjoyed it 🙂

        Reply
    2. Naomi

      August 02, 2022 at 8:54 am

      I’m excited to try this ceviche we always served ours with saltine crackers but hey it wasn’t vegan either so there you go haha. Thanks for sharing

      ★★★★★

      Reply
      • Verna

        August 02, 2022 at 1:34 pm

        Thank you Enjoy the recipe!

        Reply

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