Spend more time eating and less time cooking with Seaspice and Nautilus South Beach’s no-cook recipe. For the busy weekdays and lazy weekends, Nautilus South Beach’s Executive Chef Richard Fuentes suggests the Vegan Avocado Ceviche.
Vegan Avocado Ceviche Recipe
avocado, pitted, peeled, and cubed
1 cup cauliflower diced
1 tomato diced
1/3 cup red onion, finely diced
1 tablespoon jalapeño pepper, minced
1 tablespoon fresh cilantro, chopped
1 tablespoon lime juice
1 tablespoon aji amarillo
1/4 teaspoon salt
1 tablespoon olive oil
In a large bowl, combine avocado, cauliflower, tomatoes, onion, jalapeno, aji amarillo , cilantro, lime juice, salt and olive oil. Serve with homemade pita chips or plantain chips.
* This post contains affiliate links. If you make a purchase, we may or may not receive a small commission which helps to support this site.
I don’t recognize the aji amarillo ingredient, but my family would usually enjoy a vegan ceviche version. I just need to purchase some good avocados.
I think this sounds good. This might make for a good game day recipe too. Oftentimes the food just seems so heavy. I have never tried plantain chips, that would be interesting.
Oh these look like such good flavors with the lime and cilantro. It would be great with some chips.
I’m not vegan, but this sounds pretty good. I’d skip the cauliflower, though. Maybe, I could substitute broccoli florets.
Ceviche does usually contain seafood (raw). I laughed at myself when I thought the recipe called for armadillo not amarillo.
This sounded good but kinda afraid there were some raw fish or something. But after reading the ingredients you had me. Love all these items I am going to make this.