As a Peruvian, CEVICHE is one of my favorite dishes to enjoy. Fortunately this cruelty-free alternative is just as good!
What is Ceviche?
Ceviche, which can be spelled many different ways, can also be prepared many different ways, but the basic dish is a fish marinated in lime juice. Ceviche is not raw fish, in fact it is cooked by the acidity of the lime juice, you will notice a difference in texture if you decide to store it for another day as it will cook for longer.
Fortunately, the vegan version of ceviche will only improve with flavor as it sits because our ingredients will not cook like animal does, the texture isn't as sensitive.
What's the difference between Peruvian ceviche and all the other ones?
A variety of sources suggest that ceviche originated in northern Peru, but like most recipes, there are many different ways to prepare it. Personally, I suggest trying out as many as you can, while I may prefer the Peruvian style, I love that the Mexican style uses avocado, or that the Ecuadorian style is almost a soup with how wet it is!
With a Peruvian Ceviche you're going to get a sweet potato and canchitas or choclo, but you may also see any number of Peruvian ajís. While not necessary for this recipe, ají rocoto and amarillo are most common and you can typically find them at international food stores (usually frozen or as a paste) if you wanted to take this a step further.
What ingredients to use?
- Heart of Palm
- Sweet Potato
- Limes
- Red Onion
- Cilantro
- Aji Amarillo (Peruvian yellow chili pepper)
Note: Using fresh ingredients when possible will make a difference in taste! Especially for the lime juice. Also, heart of palms are usually better from a jar and avoid them if salad cut, the texture is different!
How is ceviche prepared?
Since we are making a vegan ceviche, we don't need to worry about handling raw fish and all that can come with working with animal products. Simply open up the can or jar of heart of palms and chop them up. The heart of palms then get marinated in lime for a short time, garnished and served. To speed up the chilling process, add an ice cube or two to the mixture while it marinates
How to serve?
Peruvian ceviche is typically served chilled on top of a leaf of lettuce and with boiled sweet potato slices and Peruvian corn, such as canchitas or choclo.
Recipe for making canchitas
Ingredients
- 8 oz heart of palm
- 1 sweet potato
- 3 limes
- 1 red onion
- 1 tbsp aji amarillo paste
- cilantro
- cancha or choclo Peruvian corn (optional but recommended)
- salt To taste
Instructions
- Peel, slice, and boil sweet potato. Drain and let it cool.1 sweet potato
- Chop heart of palms, cilantro and slice red onion.Mix with lime juice and ají amarillo paste, cover and let it sit in the fridge for at least 10 minutes.8 oz heart of palm, 3 limes, 1 red onion, 1 tbsp aji amarillo paste, cilantro, salt
- Slice sweet potato into wheels and serve next to ceviche.1 sweet potato, cancha or choclo
