Ceviche is the ultimate summer dish! It is cold and refreshing, doesn’t require cooking and can have anything you want in it!

Most restaurant ceviche has tilapia. You can throw in some cod, shrimp, scallops and squid if you choose. Just completely submerge in lime juice and marinate at least three hours. This version is completely whole food, plant based – so there is little marination time.

Ceviche, salad

Ceviche

When I planned a vacation in Florida I checked out the local restaurants and realized how challenging it was going to be to find restaurants that would cater to my lifestyle. I ended up renting an airbnb so I could prepare our own meals. I wanted to make it as easy as possible because this WAS vacation!
 I remembered having ceviche on the beach in Mexico and thought I would try a vegan version. This was cool, light, easy and most of all delicious!
Print Recipe
Prep Time10 minutes
Chill20 minutes
Servings4
AuthorSnap Pea Sheep

Ingredients

  • 4 Hearts of palm Or artichoke quarters
  • 1 Heirloom tomato
  • 1 Persian or baby cucumber
  • 1 Mango
  • 1 Serrano pepper
  • 1/2 Vidalia or sweet onion
  • 6 Sprigs Cilantro
  • 1 TBP Dried Hijiki - rehydrated
  • 4 TBSP Lime juice
  • 1/4 TSP Himalayan Salt

Instructions

  • Drain and soak hearts of palm in cold water while assembling the remaining ingredients.
  • Hydrate the hijiki in the lime juice. 
  • Dice the tomato, cucumber, mango and onion into a  1/4" dice.
  • Slice open the pepper and remove the seeds and membrane. Cut into a very fine dice. 
  • Remove the cilantro sprigs from the cilantro stems and chop fine or clip with herb scissors.
  • Remove the hearts of palm from the water and slice into 1/4" slices. 
  • Mix together all of the chopped ingredients and lightly salt them. Pour on the lime juice and hijiki and lightly toss. 
  • Serve in chilled bowls with you favorite tortilla chips and guacamole on the side. 

Notes

This is a Snappy Sheep recipe!
 
Hijiki is a dried seaweed product that imparts a rather fishy flavor. It is one of the more pungent seaweed products I use. You can substitute kelp, dulse, nori or wakame if you prefer or just leave it out if you do not want a fishy flavor. 
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