Coconut Vegan Ceviche

I am ceviche obsessed. Even before I went vegan throughout my 20’s, I traveled around Mexico, and everywhere I stopped I got ceviche. It became an obsession that consumed my travels and It’s one of those dishes that immediately brings me back.

Ceviche in itself comes from a cooking style that uses the method of cooking with acidity, especially from lemons and limes. Although this concept is pretty universal, depending on what region of Mexico or what chef is making the ceviche, they are all completely unique. And this is why I love this dish so much. I absolutely love making ceviche for friends or as a meal prep because of how easy it is. Not to mention, it’s a great reason to practice some knife skills!

This coconut ceviche is:

  • dairy free

  • plant based

  • simple & easy

  • low budget recipe

  • perfect appetizer or high protein snack

  • great for meal prepping

Save this recipe when you’re looking for the ultimate crowd pleasing appetizer….and the best part is the longer it sits, the better it becomes.


Are you someone who suffers from period pain or unpleasant cycles, and looking for the missing pieces to support your long term menstrual health and longevity?

Join our 4-week challenge designed to help you sync the phases of your menstrual cycle with a whole food plant based lifestyle. It will help you regulate and manage your symptoms - but most importantly, it will help you THRIVE all month long.

Includes, an exclusive digital cookbook with 20 plant based recipes designed to support you during your cycle!

Print Friendly and PDF

Serves 5-6 people

The Goods:

  • 1 red onion, small diced

  • 3 cloves garlic, minced

  • 1 jalepeño, seeded & minced

  • 2 mangos, peeled & small diced

  • 2 cans hearts of palm, drained & thinly sliced

  • 3 cups cooked great northern beans, drained & rinsed

  • 1 bell pepper, seeded & small diced

  • 1/2 cucumber, small diced

  • 1/4 cup chopped cilantro

  • 2 avocados, sliced

  • 1 1/2 cup coconut milk

  • 1 cup lime juice

  • 1 orange, juiced

  • 2 tsp salt

The Method:

  1. Simply grab a large mixing bowl, and add the list of ingredients one by one in order from top to bottom.

  2. Mix everything together until you have a big bowl of coconut ceviche!

  3. You can eat as is, but I suggest letting it sit for at least 3+ hours covered in the refrigerator. Lasts in an airtight container for 5-7 days.

  4. Simple and easy recipe to meal prep for you, or your next potluck, party, date night!

 
 
 
 

Thanks so much for checking out our recipes! I hope you find something here that satisfies your cravings or encourages you to try something new. Make sure to check back every week to see our new recipes!


Want more? Check out our YouTube channel!

Previous
Previous

How To Make The Crispiest Brussel Sprouts!

Next
Next

Bruschetta with Fig & tomato chia jam