This refreshing raw-vegan ceviche is bold in flavor and rich in nutrients! Made from exotic fruits, fresh herbs, pistachios, avocado and lemon juice! These wholesome ingredients combine to make a pleasing appetizer that's easy to digest - or enjoy an extra portion for a filling meal! This plant-based ceviche is quick to prepare, requiring no special kitchen equipment. Impress your next dinner guests with this vegan ceviche recipe!
Vegan I Gluten Free
Serves: 4 - 6 individual glasses
Time: 25 minutes
2 cups longan, rambutan or lychee, peeled & seeded
1/2 cup radishes, sliced thin
1/4 cup white reddish, sliced thin
1/4 cup purple onion, diced
1 avocado, diced
1 bunch cilantro, chopped
1/3 cup mint leaves, chopped
1/4 tsp. salt
1/4 cup pistachios
1/4 tsp. lemon zest
1 lemon, juiced
1 - 2 tbsp. olive oil
1 chili, chopped (optional)
To prepare the ceviche - Prepare the ingredients accordingly, and place everything in a large mixing bowl.
Toss to evenly combine.
Taste and adjust lemon and salt as needed.
To serve - Divide the ceviche salad among individual glasses. Garnish with mint, chili, extra pistachios, etc.
To store -Best served fresh. Store leftovers 1 - 2 days in the fridge.
CLICK HERE for a step by step demo video!
I loved cooking this recipe together with Libby Levy, a nutritionist from Isreal who specializes in digestive problems. Check out her blog and delicious recipes HERE! Her content can easily be translated in a click of a button. For Libby's instagram, click here!
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