Traditionally, ceviche made with raw fish, marinated in lime juice with chopped up vegetables like tomato, cucumber, onion, cilantro, and grated carrot. It’s served on a tortilla, and often garnished with slices of avocado which make it really delicious.
This is a vegan version, that’s very quick to make and equally delicious. It’s a great, quick to prepare, light meal that’s perfect for summertime lunch or dinner. You could also serve it on a salad, as a side salad, or as a dip with tortilla chips (this would be especially good for parties).
I’m not going to give you exact measurements for the ingredients. This way you have ultimate flexibility as far as how much you make. It will keep for a few days in the fridge if you make too much, so don’t worry. It’s really simple to make and you have lots of flexibility in what vegetables you choose to add.
Marinated Artichoke hearts (I use the Kirkland brand from Costco)
Organic diced tomatoes (I get them from Costco, although I think you can use fresh raw tomatoes too)
Cilantro (fresh, chopped)
Grated carrots (optional)
Limes (fresh, squeezed)
Herbamare Herb Salt (you could use regular salt too, but I love the extra flavor the Herbamare adds)
Avocado (optional, but recommended, to garnish)
- Chop the artichoke hearts into smaller pieces. You can get an idea of what size to chop them from the photo above. You can always dice them up more finely than this. Be careful though, they are marinated in oil and your knife may slip when you are cutting them, especially the more leafy part. Toss them into a mixing bowl.
- Cut the cucumbers in half lengthwise, then cut each half in half lengthwise so you end up with the cucumber cut into quarters lengthwise. If they have big seeds, just slice that little strip off that contains the seeds. Then chop into small pieces. Add to the mixing bowl.
- If you’re using fresh tomatoes dice them into small pieces, and add to the mixing bowl. If you’re using the canned, diced tomatoes, just open the can and add them to the bowl. You don’t need all the liquid, but I like the flavor of adding some.
- Finely chop the cilantro. You can either use it as a garnish or add it to the bowl. Add grated carrots if you like.
- Squeeze your limes into the bowl, add Herbamare Herb Salt (or regular salt, pepper) to taste. Mix it all together and taste, get the right amount of lime juice and salt to suit your tastebuds.
- You can let it sit for a while and marinate in the fridge, or use it right away. This would be nice on salads, I love eating it just as is, or it could be used as a dip with tortilla chips. But traditionally you would scoop some onto a hard corn tortilla. I use some delicious tortillas that are baked, rather than fried. They have a texture almost more like a cracker, but are wheat and gluten free.
- Garnish with thin slices of avocado and enjoy!