A guide to Peruvian vegan ceviche
Peruvian vegan ceviche is a refreshing and innovative twist on the traditional seafood dish from Peru. Traditionally, ceviche involves marinating raw fish in citrus juices. This vegan version uses plant-based ingredients to closely mimic the textures and flavors of the original. It's a testament to vegan cuisine's versatility and its ability to adapt cultural dishes for everyone's enjoyment. Let's get cooking.
Gather the following ingredients
For this dish, you need one cup diced tomatoes, one cup finely chopped red onions, two cups cooked or canned chickpeas (drained), one cup diced mangoes, half a cup chopped cilantro, juice of three limes, one teaspoon salt (adjust to taste), half a teaspoon black pepper, and one diced avocado. Optionally, add thinly sliced jalapenos for extra heat.
Prepare the produce
Start by thoroughly washing all fruits and vegetables under cold, running water. Carefully dice the tomatoes, mangoes, and avocado into small, bite-sized pieces. Then, finely chop the red onions and cilantro to enhance the dish's flavor profile. If opting for a spicy kick, thinly slice the jalapenos. This preparation of ingredients beforehand facilitates a smoother and more efficient assembly process for your vegan ceviche.
Mix your ingredients
In a large mixing bowl, combine the diced tomatoes, chopped red onions, cooked chickpeas, diced mangoes, and chopped cilantro. Carefully mix these ingredients together until they are thoroughly combined. This colorful mixture forms the nutritious base of your vegan ceviche. It brings together a vibrant array of flavors and textures that are essential to the dish.
Dress with lime juice
Drizzle the juice of three limes over the mixed ingredients in your bowl. Season with salt and black pepper to suit your taste preferences. The lime juice not only enhances the flavor but also serves as a marinade, unifying all the components. Gently mix until each ingredient is evenly coated with the lime juice, ensuring a harmonious blend of flavors.
Serve chilled
Chill your vegan ceviche in the refrigerator for at least 30 minutes before serving, allowing the flavors to meld beautifully. Serve it chilled, garnished with fresh avocado slices for creaminess and jalapeno slices for a bit of heat. This delightful dish is perfect for any occasion, offering a burst of fresh flavors and catering to a wide array of dietary preferences.
