ASIAN-INSPIRED VEGAN CEVICHE
Asian-Inspired Vegan Ceviche, made with heart of palm, shiitake mushrooms, edamame, red peppers, red onion, cilantro, ginger, hemp hearts, and a lime Asian-inspired marinade.
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This vegan Asian ceviche needs to go on your summer menu! It’s citrusy, refreshing, and hits those umami notes that we all crave. Made with shiitake mushrooms and heart of palm to help mock that traditional seafood texture and flavor. Serve with plantain chips, tortilla chips, or rice crackers for the perfect summer snack!
WHAT IS TRADITIONAL CEVICHE?
Traditional ceviche originated in South Africa. It’s prepared by marinating fish in citrus, often with onions, tomatoes, peppers, cilantro, and spices.
Ceviche is light, refreshing, and really hits the spot on a hot summer’s day. So recreating a plant-based version was non-negotiable for me.
THE VEGAN “SEAFOOD”
When it comes to making vegan “seafood” I focus on taste and texture. My go to for plant-based seafood alternatives are usually a combination of shiitake mushrooms and heart of palm.
The chewy texture and earthiness of shiitake mushrooms remind me of clams and mussels. The light, fresh nature of heart of palm reminds me of scallops and light fish.
But it’s not all about the texture. Flavor is key here as well. To build a seafood flavor, I usually combine nori flakes, which gives the combination a nice oceanic flavor, and old bay seasoning with a touch of lemon. This simple combination goes a long way when creating a seafood flavor. Since I was going to an Asian-Inspired vegan ceviche, I skipped the old bay seasoning and lemon and went for 5 spice and lime instead. Doing so helped enhance the Asian-inspired flavor profile I was looking for.
THE ASIAN TWIST
Ceviche made the traditional way is absolutely delicious. But I love to play with flavors and can never get enough of the umami goodness Asian cuisine has to offer.
So in addition to the citrus juice traditionally in ceviche, I added toasted sesame oil, soy sauce, garlic, 5 spice, a touch of sriracha and grated ginger.
Not into the spice? Leave out the sriracha and go easy on the ginger.
WHY INCLUDE HEMP HEARTS WHEN MAKING VEGAN “SEAFOOD”
Hemp hearts are aaaaamazing! They are full of essential vitamins and minerals and contain brain-friendly antioxidants. But why I love to toss them into the mix when creating seafood-inspired dish is their omega fats. Like seafood, hemp hearts are high in omega-3 fatty acids. They are also high omega-6. Amongst many benefits, the omegas are beneficial for supporting your cardiovascular health, boost immunity, and help keep your brain healthy.
MAKE THIS ASIAN-INSPIRED VEGAN CEVICHE IN LARGE BATCHES
Whenever I make ceviche, I love to make it in large batches. You should always let your ceviche marinate for at least two hours, but the longer you let it sit, the better. So do yourself a favor and double this recipe. That way it has a chance to marinate for days as you work your way through the batch. You can enjoy this healthy, delicious snack all week!
ASIAN-INSPIRED VEGAN CEVICHE
Ingredients
- 1 can heart of palm, drained and chopped
- 2.5 oz shiitake mushrooms, diced small
- 1 cup edamame
- 2 red bell peppers, dices
- 1/4 red onion, cut very small
- 1/2 cup fresh cilantro, chopped
- 2 green onion, sliced into thin pieces
- 1 inch of ginger, grated
- 2 clove of garlic, grated or chopped into tiny pieces
- 2 lime, juiced
- 2 tsp soy sauce
- 1/2 tsp toasted sesame oil
- 2 tbsp olive oil
- 1 tsp nori flakes
- 1/4 tsp Chinese five spice
- 2 tsp hemp hearts
- 1/2 tsp sugar
- 1 tsp sriracha
- Plantain chips, tortilla chips, or rice crackers to serve
Instructions
PREPARE THE "SEAFOOD"
- Dice shiitake mushrooms
- In a non-stick skillet, combine 1 tablespoon of olive oil and shiitake mushrooms
- Cook over medium heat for 5 minutes, stirring often
- Drain and chop heart of palm
- Add heart of palm to pan can cook for another 5 minutes
- Add frozen edamame to pan and cook for another 2 minutes (less if edamame is already thawed)
- Remove from heat and set aside to cool
PREPARE THE VEG AND COMBINE
- Chop red onions, green onions, and red peppers into small pieces. Combine in a bowl
- Chop cilantro
- Shave ginger on top
- Shave garlic on top (or chop into tiny pieces)
- Add "seafood" mix to the bowl
- Add lime juice
- Add the rest of the oil and seasoning
- Mix everything together until evenly combined
- Serve and enjoy!
