Taste the Rainbow: Vegan Ceviche
This recipe can be used in many different ways. Use this as an appetizer to dip chips into, toppings for tacos, or eat it plain as a salad! The key to this dish is good limes. I used 3 small limes which may be an intense flavor to some so add lime juice as you go until you reach the flavor profile you’d like.
This dish does not have any heat but if you’d like to spice things up you can add some chopped jalapeños or sprinkle some cayenne pepper. This is a great make-ahead-dish that you can store in the fridge for a few days. I find myself snacking on this all too often or incorporating it into my weekly lunches. It’s pretty addicting so make more than you think – it will be gone before you know it.
Best part? this takes all of 10 minutes to make.
Taste the Rainbow: Vegan Ceviche
Serves 2-4
- 2-3 limes, juiced
- 1/4 cup olive oil
- 1 can of black eyed peas, rinsed & drained
- 1/2 can of corn, rinsed & drained
- 6 green onions, chopped
- 1/2 yellow bell pepper, chopped
- 1 cup cherry tomatoes, chopped
- 1 large avocado, cubed
- 1/2 cup cilantro, chopped
- salt and pepper to taste
Method
- Start at the top of the ingredients list and add everything to a large mixing bowl. Make sure you taste as you go to adjust lime juice if wanting more along with salt and pepper
- If serving as is, I like to add extra cilantro on top. Eat as a salad, use as taco toppings, or dip some chips into the bowl and you’re ready to eat!
