Vegan Shrimp Ceviche Recipes

VEGAN CEVICHE

Steps:

• Add all ingredients to a large mixing bowl and toss well to coat.
• Refrigerate for 30 minutes-1 hour. Taste and adjust seasoning as desired.
• Serve cold with tortilla chips. Enjoy!

EASY SHRIMP CEVICHE

Steps:

• Combine cucumber, tomatoes, red onion, serrano peppers, and cilantro in a bowl. Add 1 teaspoon salt and squeeze 1 lime. Gently mix and set aside.
• Squeeze the remaining limes into another bowl. Add remaining salt and pepper.
• Bring a 1- to 2-quart pot of water to a boil. Place shrimp into the boiling water for 45 seconds. Quickly remove from the water using a strainer.
• Chop the partially cooked shrimp into small pieces and add to the bowl with the seasoned lime mixture. Let sit for 20 minutes. Combine with the cucumber mixture and top with avocados.

VEGAN CEVICHE RECIPE

Steps:

• Gather the ingredients.
• Combine seaweed and lime juice in a small, non-reactive bowl and soak until the seaweed is soft, about 5 minutes.
• Strain the seaweed in a fine mesh strainer, pressing to release all of the lime juice. Reserve the seaweed and lime juice in separate bowls.
• Add the onions to the lime juice and marinate for about 5 minutes.
• To a large bowl, add the onion, seaweed, hearts of palm, cucumber, avocado, tomatoes, serrano chile, cilantro, oil, and soy sauce. Gently fold ingredients together. Taste and add more soy sauce and salt, if needed. Marinate a final 5 minutes.
• Serve with tostadas, tortilla chips, or saltines.

JOSE'S SHRIMP CEVICHE

Steps:

• Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl.
• Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.