Inside The Mind Of A Vegan Alchemist. Carnivore Approved.

Easy Vegan Ceviche


I few months ago I was invited to Milagro Cantina Mexicana for a very special vegan meal. My favorite item was the vegan ceviche. A crisp, cool, and refreshing salad bursting with flavour, perfect for this hot weather we are having. I began to crave this dish daily. So one evening after a bottle of wine, I decided it was time to create my own version. This is sooo easy even those without a domestic bone in their body can make it.

1 large heirloom tomato, cubed with seeds removed

i jicama, cubed

1 large cucumber, cubed

1 mango, cubed

5 garlic cloves, minced

1 jalapeno, minced

1 fresno chili, minced

1 avocado, chopped

1/2 zucchini, chopped

Juice of 3 limes

1 lemon juice, juiced

1/4 tsp Himalayan rock salt, to taste

1 tsp agave

1 ear corn, raw or boiled

4 stems spring onion, chopped

1/4 cup cilantro leaves, chopped

1/8 tsp red chili pepper flakes

  • Chop all vegetables (except avocado) into small cubes and place them in a shallow pie dish.
  • Combine the lemon and the lime juice with sea salt, red chili pepper flakes and agave, whisk and pour on top of veggies.
  • Let this sit for a minimum of one hour, overnight is best.
  • Once vegetables are marinated, add spring onions, avocado and cilantro.
  • Mix together and serve with fresh romaine leaves or tortilla chips and your favorite hot sauce.


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