(Note: this post was originally published on May 17, 2020. It has since been updated with a few tweaks.)
If you're looking for a fresh, vibrant, no-cook appetizer for summer parties, then this vegan ceviche is for you. It's exploding with tart citrus, fragrant herbs, and crisp jicama. It's light, bright, hydrating, and is the perfect way to kick off a summer meal.
Surprised to see the term "plant-based ceviche"? Although ceviche is traditionally made with fish, I wanted to create a plant-forward version of this iconic dish so that people who don't eat seafood could enjoy it too. Whether you're vegetarian, vegan, allergic to seafood, or just looking for something new, this jicama "ceviche" has the same vibrant flavors as the classic but adds in some really great crunch.
Keep reading to learn all about how to make this vegetarian ceviche, why I chose jicama to be the star, and how to prepare it ahead of time for a dinner party.
Ceviche (a.k.a. sebiche, seviche, or cebiche, depending on where you are) is a classic dish in many countries including Mexico, Spain, and throughout South America. It refers to raw seafood that is essentially "cooked" in acid, specifically the acid of citrus fruits. The fish isn't cooked over heat, but is instead marinated in the acidic citrus juice for long enough to lightly cure it.
So yes, technically ceviche is a fish dish. However, I wanted to try a vegan ceviche remake. While decidedly non-traditional, this plant-forward version is full of both flavor and texture.
As a side note, if you like the idea of re-inventing iconic fish dishes in a plant-based way, I think you'll also enjoy this Vegan Pineapple Poke Bowl. It uses savory marinated pineapple in place of the typical raw fish in poke.
There are numerous vegan/vegetarian ceviche recipes out there, and most rely on hearts of palm because their texture is (sort of) similar to raw fish. However, I wanted to take a different approach that focuses on flavor. Instead of trying to mimic the texture of fish, I chose to use jicama to add some satisfying crispness.
Jicama is an edible root used in Mexican cooking and is available at most American grocery stores. Its a tiny bit starchy, very crisp, refreshing, and can be eaten raw. It's also hearty enough to hold up to acidic citrus, which is key in a ceviche; many other veggies would get soggy. While the citric acid in this version won't "cook" the jicama in the same way it does seafood, it infuses the jicama beautifully with bright, fresh flavor.
This plant-based ceviche recipe is easy too. Just dice the jicama, toss it with some citrus zest and juice, and let it sit covered in the fridge for a day or two. The citrus slowly infuses into the jicama, packing it with flavor. Finish it off with some fresh cilantro and/or mint and you have yourself a wonderful summery bite.
Although this recipe only takes just 15 minutes to prepare, it actually mandates a make-ahead approach. That's great news if you're hosting a party or just want to meal-prep for the week. As described in the recipe card, you'll want to let the jicama marinate in the fridge for 24-48 hours. All you have to do when you're ready to enjoy this vegetarian ceviche is garnish it with fresh herbs and serve it chilled. Easy!
Here's what you'll need for this vegetarian ceviche recipe, as well as some thoughts, tips, and possible substitutions. If you make any substitutions, I'd love to hear about it in the comments section below.
One final thought: ceviche is typically eaten on its own as an appetizer or light entree. However, there are a lot of different ways you can use this vegan ceviche, especially if you have leftovers after a dinner party. It's great added to salads, heaped into a burrito bowl, and scooped into tacos. Or, try mixing in some black beans for a portable lunch or picnic dish. It gets better the longer the jicama marinates, so don't hesitate to double the recipe.
How will you enjoy this ceviche? As an appetizer for a summer dinner party? As a side dish to tacos? In a tropical burrito bowl? However you use this plant-based ceviche, it will bring freshness and brightness to your meal.
It makes me so happy to hear from you and see your creations! Please leave a comment below and let me know what you think about this recipe. If you post a photo on Instagram, hashtag #TheRogueBrusselSprout and tag me (@TheRogueBrusselSprout) in the post text so that I'm sure to see it.
An unexpected riff on the classic, this vegan ceviche uses jicama in place of fish. Bright citrus and fragrant herbs make it a wonderful spring and summer appetizer.
Did you make this recipe? Did you make substitutions? How did you serve it? Any helpful tips? Please share your thoughts, since these insights are really useful to both me and to other readers.
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