Name: Ceviche
Yield: Makes 4 servings
Cuisine: American
Ingredients: 1 teaspoon red wine vinegar; 1 stalk celery, diced; 2 Roma tomatoes, diced; 2 cups chopped artichoke hearts; ⅛ teaspoon green spirulina; 1 teaspoon dulse flakes; ¼ cup separated enoki mushrooms; Pinch kala namak (Indian black salt); 2 teaspoons Mayo or Spicy Mayo (optional); ½ medium red onion, diced; ½ teaspoon salt, and more for garnishing; ⅛ teaspoon chlorella; ½ medium jalape’o, diced; 1 lime; 1 teaspoon fresh lemon juice; 1 teaspoon maple syrup; ¼ cup chopped fresh cilantro, and more for garnishing; 1 tablespoon dried ground wakame; 2 large garlic cloves, crushed and minced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Plant-Based Gourmet

By Suzannah Gerber

Published 2021

About

Fresh, light, and bursting with citrus, ceviche is a bold tango of flavors on the tongue. Ceviche was one of those hard-to-give-up foods for me when I returned to the vegan fold. If you also miss the taste of ceviche, this will bring that range of flavors you probably thought you’d never experience again. If ceviche is new to you, prepare for your new favorite cold dish. Pair this light bite with freshly baked homemade Tortilla Chips and the